Title: Roast veal loin with shallots & wild mushro
 Categories: California, Meats, Main dish
      Yield: 6 Servings
 
    1/2 c  Chopped parsley
      4    Garlic cloves; minced
      2 tb Olive oil
      1    Side of veal loin *
      6    Shallots; thinly sliced
  3 1/2 c  Veal or other stock
  1 1/2 c  Chardonnay (or more)
      2    Lge. shiitake mushrooms **
      1 c  Whipping cream
           Salt
           Freshly cracked blk pepper
      1 tb Chopped mixed fresh herbs***
 
  *Note: Side of veal loin should be boned, trimmed and tied. **Shitake
  mushrooms should be stemmed and sliced. ***Suggested fresh herbs are
  rosemary, thyme, basil, oregano, parsley. Mix parsley, garlic and
  olive oil to make paste. Rub entire surface of veal roast with paste.
  Place on rack in roasting pan. Roast meat at 350F 1 hour, or until
  meat thermometer inserted in thickest part of roast registers 160F
  for rare or 170F for medium. Meanwhile, combine shallots with veal
  stock and chardonnay in skillet. Bring to boil and boil until liquid
  is reduced to thick glaze in pan. Add shiitake mushrooms and cream.
  Return to boil. Boil until slightly thickened or until sauce coats
  back of metal spoon. Season to taste with salt and pepper. Stir in
  herbs. Slice meat and arrange on platter. Pour sauce over meat
  slices. Created