Veal Roast With Wild Mushroom Sauce Recipe

Veal Roast With Wild Mushroom Sauce is simply irresistible. Try this amazingly delicious Veal Roast With Wild Mushroom Sauce recipe; I am sure you will always tempt to prepare this for every party!




 Dried mushrooms1 Ounce (Porcini / Imported)
 Hot water1⁄2 Cup (8 tbs)
 Canned chicken broth14 1⁄2 Ounce (1 Can)
 Dry sherry3 Tablespoon
 Cream of wild mushroom soup mix3 Ounce (2 Package, 1 1/2 Ounce Each)
 Fresh white mushrooms1⁄2 Pound, sliced
 Red bell pepper1 , finely diced
 Leek1 Small, rinsed well, trimmed and thinly sliced (White And Tender Green)
 Veal shoulder/Round bone roast5 Pound, trimmed of fat (Bone In / Boneless)

Nutrition Facts

Serving size: Complete recipe

Calories 4290 Calories from Fat 1389

% Daily Value*

Total Fat 157 g241.3%

Saturated Fat 59.3 g296.3%

Trans Fat 0 g

Cholesterol 2584.3 mg

Sodium 2678.3 mg111.6%

Total Carbohydrates 78 g25.9%

Dietary Fiber 11.4 g45.7%

Sugars 19.3 g

Protein 609 g1217.9%

Vitamin A 139.2% Vitamin C 314.6%

Calcium 14.5% Iron 37.8%

*Based on a 2000 Calorie diet


1. In a small bowl, soak the dried mushrooms in the hot water for almost 20 minutes, until soft. Stir in the chicken broth, sherry, and dry soup mix, mixing well.
2. In a 3 1/2- or 4-quart electric slow cooker, place half each of the sliced mushrooms, bell pepper, and leek. Pour in half of the broth mixture. Place the roast on top and add the remaining sliced mushrooms, bell pepper, and leek. Top with the remaining broth mixture.
3. Cover and cook on the low heat setting 8 to 9 hours, or until the veal is tender.