This article appears in the Fall 2025 issue
Fall is the perfect time to forage for mushrooms in New England as many species thrive in the cooler, wetter weather. Forage if you must, but beware as many mushrooms are inedible or poisonous! I prefer to do my foraging at the local market.
This recipe calls for an assortment of mushrooms readily available, and for this application I prefer cremini, portobello, and oyster mushrooms. Of this mix only the oyster is indigenous to New England; other popular local native mushrooms are hen of the woods and chanterelle.
This veal stew is luxurious because of the tenderness of the meat, interesting texture, and the savory umami flavor of the fennel and mushrooms. I have been making this dish for twenty-five years, and it never disappoints!
Serve over mashed potatoes…Mmmmm!
Veal and Mushroom Stew
Serves 6–8
3 pounds of boned veal shoulder, cut into 2-inch cubes
3 tablespoons extra virgin oil
1 medium onion, small dice
1/2 cup tomato puree
1 cup dry white wine
2 cups beef or veal stock
2 cloves garlic, crushed
1 bay leaf
1 teaspoon fresh thyme leaves
Salt and pepper to taste
12 small white boiling or cipollini onions, peeled
1/2 pound assorted mushrooms (cremini, portobello, and oyster)
1 fennel bulb, trimmed and medium dice
1/4 cup chopped Italian parsley
Optional: for added flavor, 1/2 cup dry porcini mushrooms reconstituted in 1 cup of boiling water
Preheat oven to 325 degrees Fahrenheit.
In a heavy casserole with lid, heat 1 tablespoon oil to medium high and brown the veal cubes in small batches until all the meat is lightly browned.
Add diced onion to all the meat and cook for 5 minutes. Turn down the heat if necessary during the process.
Lower the heat and stir in tomato puree; mix thoroughly. Gradually pour in white wine, stock, and reconstituted porcini mushrooms and their liquid, if using.
Add garlic, bay leaf, and thyme, and season with salt and pepper to taste. Cover the casserole and move to the oven for 30 minutes.
Heat 2 tablespoons olive oil in a large skillet until very hot. Cook small onions until lightly browned and tender. Remove the onions and repeat the process separately with fennel and then mushrooms.
Add onions, fennel, and mushrooms to the casserole, cover, and cook in oven another 30 minutes or until veal is tender.
Serve over mashed potatoes and garnish with chopped Italian parsley.
Melody Tierney is an avid foodie and enjoys sharing her passion with others. A former bed and breakfast owner in Southampton, New York, she and her husband, Phil, were featured as an Inn of the Month in Travel and Leisure magazine.
