Stuffing for Veal Medallions

This is restaurant-caliber stuffing built on four kinds of mushrooms: button, cepes, shiitake, and chanterelle. Each variety brings something different. Buttons add bulk, cepes bring earthy depth, shiitakes contribute a meaty chew, and chanterelles finish with a delicate, peppery note.

Pureed shallots and garlic cook in butter before getting deglazed with white wine. The mushrooms go in with veal stock and reduce until the liquid evaporates. That concentration step is critical. Wet stuffing steams the veal from inside instead of letting it roast properly.

Foie gras pate gets folded in at the end, off the heat. It melts into the warm mushroom mixture and adds a rich, silky quality that binds everything together.

Chef Tips

• Chop all mushrooms to the same size so they cook evenly. Larger pieces stay raw while smaller ones turn to mush.
• Deglaze the pan twice: once during cooking and once after removing the stuffing. Those second pan juices become your serving sauce.
• Let the stuffed medallions rest for a full 10 minutes tented in foil. Cutting too early means the stuffing falls out and the juices run.
• The veal should be slightly pink in the center. Overcooked veal turns dry and chalky no matter how rich the stuffing is.

Variations

• Skip the foie gras and add 2 tablespoons of mascarpone for a lighter but still creamy richness.
• Use a mix of dried and fresh mushrooms if you can’t find all four varieties. Rehydrated dried porcini work well for the cepes.
• Substitute pork tenderloin medallions if veal is unavailable.