Roast Veal in Sauce with Mixed Forest Mushrooms

Oil is a delicious proposal for a second course of meat, rich in flavor and tradition. This dish represents a great classic of Italian cuisine, often chosen as the protagonist in holidays and Sunday family lunches. These are tender and succulent morsels of meat wrapped in a creamy and enveloping sauce with an autumn taste. The presence of mushrooms, authentic gifts of the autumn season, gives the dish infinite nuances of goodness. Mushrooms are foods whose history dates back to about 400 million years ago. They have always aroused interest for their nutritional properties and medicinal virtues, as well as their immortal beauty. In many cultures, they are symbols of birth, rebirth, and transformation, shrouded in a magical and supernatural aura, full of mystery. Now, let's see what we need to make our Roast Veal in Sauce with Mixed Forest Mushrooms. Ingredients 800 grams of veal rump 1 carrot a celery stalk white onion a clove of garlic sage and rosemary 1/2 glass of white wine meat broth butter Extra Virgin Olive Oil salt black pepper chopped parsley Ingredients for the sauce 300 grams of mixed forest mushrooms 1 clove of garlic Extra Virgin Olive Oil 50 grams of butter 40 grams of white flour chopped parsley Preparation Tie our piece of meat with kitchen string, add a few leaves of sage and a sprig of rosemary between the string and massage it with a little Extra Virgin Olive Oil, pepper and salt. Prepare the vegetables for the sauté, wash and peel the carrot, celery and onion, cutting them into small pieces. In a large saucepan, put a drizzle of Extra Virgin Olive Oil, garlic and chopped vegetables, fry. Add the meat, seal it and then deglaze with white wine. Bake at 170 C degrees for 45/50 minutes. Clean the mushrooms, carefully removing any traces of soil with a damp cloth (mushrooms should never be washed under running water) and cut them into pieces. In a saucepan, put a drizzle of Valeria Extra Virgin Olive Oil, a clove of garlic, let it flavor and then add the mushrooms. Cook for 20 minutes, then add parsley and salt. In another saucepan, prepare the roux and put butter, flour and vegetable broth until you get a cream that is not too liquid; Add half of the mushrooms, blend with an immersion blender, if necessary add more broth until the desired consistency is obtained. Cut our roast into slices and accompany it with the mushroom sauce and some mushrooms.