Veal Roast with Mushrooms is a tasty main course that brings all the flavors of autumn to the table. It is the ideal dish for Sunday family lunch but also excellent for festive menus.
The preparation begins with a classic sauté of celery, carrots, and onions, creating an irresistible aromatic base. The roast is first seared to seal the meat and then cooked to medium doneness: this keeps it tender and pink inside, preventing it from becoming dry.
The real secret, however, is in the end: once cooked, the meat is wrapped in aluminum foil to let it rest and retain all its juices. It is at this moment that the mushrooms are dipped into the remaining cooking juices, absorbing all the flavor of the meat and vegetables.
Let me reveal my mom’s secret. She would add a handful of dried porcini mushrooms (rehydrated in warm water) to the sauté, or strain their water and use it instead of some broth. This will give the sauce an incredible woodland aroma.
Then, to thicken the sauce. Before adding the mushrooms to the cooking juices (when the meat is in the foil), blend the celery, carrot, and onion base with an immersion blender. You’ll get a velvety cream into which you’ll toss the mushrooms to cook.
The result is a soft, juicy, and elegant dish that will satisfy even the most discerning palates. Follow the step-by-step explanations and all the tips to prepare it.”
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Veal Roast with Mushrooms
- 2.4 lbs veal (single piece, e.g., nut, rump, or flank)
- 1.8 lbs mushrooms (Champignon or mixed)
- carrot (1)
- 1 white onion
- 1 stalk celery
- Half glass dry white wine (about 100-120ml)
- 2 cups vegetable broth (always keep some hot broth ready)
- to taste extra virgin olive oil
- to taste pepper
- salt
- 1 sprig rosemary
Tools
- Kitchen Twine
- Pot
Steps
Veal Roast with Mushrooms
Start by cleaning the mushroom mix: remove any soil residues and slice or chop them (if using frozen mushrooms, let them thaw if necessary).
Then prepare the aromatic mince by finely chopping celery, carrot, and onion.
Tie the roast with kitchen twine (if not already tied) and rub it with salt and pepper.
In a large casserole, heat a swirl of oil (and a knob of butter, if desired).
When hot, place the meat inside and sear it on all sides over high heat. This step is essential to seal the juices inside.
Once the meat is well browned, add the celery, carrot, and onion mince to the pot and let it flavor for a few moments.
Add a ladle of hot broth (or water), lower the flame, and cover with a lid. Let it cook for the necessary time (about 50-55 minutes for 800g/1kg, but depending on the size), turning the meat from time to time.
To achieve the desired medium doneness and keep the meat tender, do not prolong the cooking times too much: the inside must remain pink and juicy.
Resting in foil (My secret) Once cooking is complete, remove the roast from the pot.
Wrap it immediately in a sheet of aluminum foil and let it rest on a cutting board for at least 10-15 minutes.
This step allows the meat fibers to relax and the juices to redistribute, making the roast very tender when cut.
While the meat rests, turn the heat back on under the casserole where the cooking juices with vegetables and meat juices remain.
Add the mushroom mix and rosemary.
Cook them over medium heat in the flavorful sauce for about 10-15 minutes. If the sauce has reduced too much, add another splash of broth.
Remove the roast from the foil (do not discard any released liquid, add it to the mushrooms!).
Cut the meat into slices not too thin: you’ll see that it will be tender and juicy.
Arrange the slices on a serving plate and cover them with the hot mushrooms and their savory sauce.
Enjoy your meal.
Tips
For a piece weighing 1.2-1.5 kg, calculate about 1 to 1 hour and 15 minutes total on the stove (over a low flame after searing).
After the first 50 minutes, check frequently. If you have a kitchen thermometer, for medium doneness (pink), the internal temperature should be around 140-150°F. If you don’t have a thermometer, use a toothpick: if pink liquid comes out, it’s ready to be removed and wrapped in foil.
Cooking Methods
The toothpick test (The most reliable method)
Take a long toothpick (the kind for skewers) and insert it into the thickest part of the meat, reaching the core. Pull it out and observe the liquid that comes out by pressing lightly near the hole:
Red/bloody liquid: The meat is still raw inside. It needs more cooking.
If light pink: It’s PERFECT. It’s the “medium doneness” you were looking for: tender and juicy. Take it off the heat immediately!
Clear/white liquid: The meat is well-done. If you like it tender, remove it immediately, you’re at the limit. No liquid: The meat is overcooked (and probably dry).
2. The touch test (Pressing the meat)
While it cooks, press the surface of the roast with a spoon or finger (be careful not to burn yourself). The texture of the meat changes with heat:
Soft and yields a lot: It is still raw.
Elastic (yields a bit but springs back): It’s cooked just right (medium). It resembles the texture you feel when you touch the tip of your nose.
Hard and rigid: It’s overcooked.
3. The time rule (Culinary math)
For a veal roast of that size (1.2kg – 1.5kg), calculate about 20-25 minutes of cooking for every 500g of meat.
Example for 1.5 kg:
First 500g = 25 min
Second 500g = 25 min
Third 500g = 25 min
Total: about 1 hour and 15 minutes.
Tip from my mom (since you’re using foil)
Remember that when you wrap the meat in hot foil, the cooking continues by inertia for a few minutes. So: turn off the heat when the meat seems just a bit underdone (liquid still slightly pink). The 15 minutes in the foil will bring it to absolute perfection without drying it out.
Storage
In the Refrigerator (2-3 days)
Maximum 3 days. Place it in an airtight container (with the lid) or cover it well with plastic wrap. If you have already sliced it, try to store it immersed in its sauce with the mushrooms. This will prevent the slices from drying out in contact with the cold air of the fridge. If it is still whole, wrap it in foil or plastic wrap.
2. In the Freezer (Up to 3 months)
It’s better to freeze it already sliced and divided into portions (e.g., containers for 2 people)
Place the slices in the container and cover them with the sauce and mushrooms. The liquid protects the meat from direct cold (“freezer burn”) and keeps it soft.
Transfer it from the freezer to the refrigerator the night before. Avoid thawing it in the microwave if you want to maintain the “medium doneness,” otherwise you risk cooking it.
When you decide to eat it, heat only the portion you need. Avoid reheating and cooling the entire pot multiple times.
Because mushrooms are delicate and might spoil.
Because by continuously reheating the roast, you’ll lose the pink doneness, and it will become dry.
What Wine I Recommend
For veal roast with mushrooms, the ideal pairing is a medium-bodied red wine.
Veal is a delicate meat (more so than beef), so you don’t need a wine that is too powerful or tannic that would overwhelm its flavor.
1. Pinot Noir (The perfect choice)
It’s the “textbook” pairing for veal and mushrooms.
It’s an elegant wine, not too heavy, with aromas of berries and earthy notes that recall the mushrooms. It doesn’t overpower the sweetness of the meat.
2. Nebbiolo (Langhe) is perfect because it has spicy and earthy hints, marrying beautifully with the roast.
Barbera (d’Asti or d’Alba) has good acidity that “cleanses” the palate from the juiciness of the sauce and invites the next bite.
3. Chianti Classico (The traditional choice)
If you want to play it safe with a great Italian classic.
The Sangiovese (the grape of Chianti) has the right structure and those slightly spicy aromas that go wonderfully with the rosemary and cooking base. Choose a not too old vintage.
Serve the wine at 60-64°F (not at room temperature if it’s hot indoors). If the wine is too warm, you’ll taste too much alcohol, and it will overpower the delicate flavor of your roast.
Tips for Other Recipes
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FAQ (Frequently Asked Questions)
What meat other than veal can I use?
Do you want the meat pink in the center? Choose Beef.
Do you want a rustic taste and spend a little less? Choose Pork (Loin).
Want to go light? Choose Turkey.Can I cook the roast in advance?
If you prepare it in the morning for the evening (or the day before), follow these steps:
Cook the meat as per the recipe (medium doneness). Once ready, wrap it in foil and let it cool completely whole. Do not cut it while it’s hot!
Save the Sauce: Cook the mushrooms in the cooking juices, then turn off and set aside (in the fridge if too much time passes).
When the meat is well cold (perhaps after a few hours in the fridge), cut it.
The advantage: Cold meat slices very well, you can make thin, precise slices that don’t break.
How to Reheat (The trick to not ruining the medium doneness):
Arrange the cold slices in a wide pan or dish.
Bring the sauce with mushrooms to a boil (it must be boiling hot).
Pour the boiling sauce over the slices of meat.
Turn the heat to the minimum for a few minutes, cover with the lid, and turn off almost immediately.
The heat of the sauce will warm the slices without cooking them again. This way, they will remain pink and soft. If you boil them too much, they will become gray and tough.
