Veal paupiettes with mushrooms
This autumn, make the most of the beans and mushrooms you find at the growers’. If you haven’t had the chance to go and forage, fall back on button mushrooms. If a paupiette doesn’t tempt you, you could go for a turkey leg, chicken, a pork chop…
And if you don’t fancy meat, you can mix the beans and mushrooms and add diced tomato.
Preparation
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Step 1
Top and tail the green beans and steam them (20 minutes) or boil them (probably the same time, but it’s best to check after 20 minutes and reset the timer for another 5 or 10 minutes if needed.)
Meanwhile, fry the onion in a pot, add the paupiettes and turn them after 5 minutes so they brown on both sides.
Add the pre-cooked mushrooms (so they’ve lost their water) and cover.
Cook for 30 minutes.
If you like, you can add crème fraîche two minutes before the end of cooking.
Serve with a green salad.
Recipe by
