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Mushroom Stuffed Veal Rolls with White Beans & Tomatoes



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6 lb. veal butt tenderloins (IMPS/NAMP 347)
1/3 cup extra-virgin olive oil
8 oz. prosciutto, sliced 1/8 inch thick
4 tbsp. minced garlic, about 1 oz., divided
5 cups coarsely chopped tomatoes, about 28 oz.
1 cup dry white wine, about 8 oz.
3/4 cup fresh parsley, finely chopped, about 1-1/2 oz., divided
6 cups canned white beans, drained, liquid reserved, about 2 lb.
2-1/2 tsp. kosher salt, divided
1 pt. hot water, about 16 oz.
2 oz. dried porcini mushrooms
1/3 cup extra-virgin olive oil, for mushroom mixture
8 cups sliced mushrooms, about 1 lb.
1/2 cup finely grated Parmigiano-Reggiano cheese, about 2 oz.
2 tsp. freshly ground black pepper
2 ea. eggs


  1. 1
    Finely chop 1 pound of the veal butt tenderloin by hand. Cook chopped veal in large skillet over medium-high heat until just cooked through. Pour off drippings; cool. Refrigerate until ready to use.
  2. 2
    Cut remaining veal butt tenderloin into 48 medallions, approximately 1/2-inch thick. Gently pound medallions until just under 1/4 inch thick. Cover and refrigerate until ready to use.
  3. 3
    Heat 1/3 cup oil in large skillet over medium heat until hot. Add prosciutto; sauté until lightly browned around edges but still tender. Remove from skillet with slotted spoon. Set aside.
  4. 4
    For Bean Mixture: Add 2 tablespoons of minced garlic to oil in same skillet; gently sauté 1 minute. Stir in tomatoes, wine and 1/2 cup parsley; bring to a simmer. Stir in beans with 1/2 cup of the reserved liquid; simmer 30 minutes. Season with 1 teaspon salt. Add more reserved liquid, if necessary; cover. Set aside.
  5. 5
    For Mushroom Mixture: Pour hot water over porcini mushrooms in small bowl; let stand 20 minutes or until mushrooms are softened. Drain well, reserving soaking liquid. Strain soaking liquid to remove grit, if necessary.
  6. 6
    Heat oil in large skillet over medium-high heat until hot. Add porcini and sliced mushrooms; cook 3 to 4 minutes. Reduce heat to medium. Add 2 tablespoon minced garlic; cook 3 minutes or until mushrooms are just tender. Season with 1 teaspon salt. Stir in 2/3 cup of the porcini liquid; simmer until almost all liquid is absorbed. Chop mushrooms and prosciutto.
  7. 7
    Combine mushrooms, prosciutto, cooked chopped veal, 1/4 cup parsley, cheese and 2 teaspons pepper in large bowl. Beat eggs with 1/4 cup porcini liquid and 1/2 teaspon salt. Add to mushroom mixture; mix well.
  8. 8
    Spread 1 - 2 tablespoons mushroom filling over surface of each pounded veal medallion. Roll up and secure with 1 - 2 wooden toothpicks. Tightly cover with plastic wrap and refrigerate until ready to use.
  9. 9
    To Serve: Grill 4 veal rolls over medium-high heat 10 to 12 minutes for medium doneness. Serve with 3/4 cup bean mixture.


Lobel's Meats, New York, NY, Stanley Lobel

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cuisines European, Italian
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