If you want to feel like a chef tonight, this grilled veal with porcini will certainly live up to the expectations. All you need is a few ingredients and your appetite.
For A 5-Star Dining Experience, Prepare This Grilled Veal With Porcini
Time to cook a delightful dinner!
As the recipe suggests, one of the main components of this dish is the mushrooms. In this case, porcini mushroom powder is a star ingredient. This powder still has all the great properties of the fungus.
If you prefer it, however, use any other mushroom powder that you have handy. For a more filling meal, you can use fresh or dry mushrooms as well. Some good ones include shiitake, maitake, or cremini.
On the other hand, if you can’t find mushrooms at all, replace the powder with extra onion and garlic powder. You can also add more vegetables, like onions, eggplant, or bell peppers.
The veal is the primary ingredient, but not everyone can buy a six-bone rack of veal. If you have veal cutlets or chopped veal, use that instead. Otherwise, replace the veal entirely for a protein of your choice, like poultry or pork.
In terms of seasoning, the saltiness, sweetness, and spice create a delicious balance. Don’t skip the red pepper flakes, sugar, salt, and black pepper, but if you need to, use other ingredients too. You can try adding chili powder, cumin, paprika, and brown sugar.
Finally, when it comes to preparing this dish, you do need to prepare the grill ahead of time. Make sure to get the fire going or you will undercook the meat. However, the entire process will only take about 40 minutes in total.
If you want to, prepare this dish ahead of time. Simply grill the veal 2 hours ahead, and hold it at room temperature to then continue the next steps.
Once ready, serve this dish with grilled potatoes or rice. Enjoy this grilled veal with porcini as if you were dining at a gourmet restaurant from the comfort of your home.
Discover another tasty mushroom treat here: Dinner Steak with Cremini Mushroom Sauce [Recipe]
Grilled Veal with Porcini
1 1/2 tsp crushed red bell pepper flakes
1/4 cup (32 g) porcini mushroom powder (for about 3/4 oz dried mushroom)
2 tbsp sugar
1 tbsp kosher salt
1 tbsp coarsely ground black pepper
1 5-6 lb (2250- 2700 g) 6 bone-rack of veal, chine bone removed (not frenched)
1/4 cup (60 ml) extra virgin olive oil
flaky sea salt
- To start, set the grill to medium-high, indirect heat. If you are going to use a charcoal grill, flank coals on one side of the grill. Leave one or two burners off for a gas grill.
- Get a small bowl and combine ground red bell pepper flakes, porcini powder, sugar, kosher salt, and black pepper.
- To prepare the veal, rub with oil followed by the spice mixture (about 1/2 cup or 120 ml). Pat to coat nicely and evenly.
- Place the veal on the grill over direct heat for 15 to 20 min. Turn occasionally, until well cooked or deep brown in color.
- Move and grill the veal to indirect heat placing the bone side down for 1 1/2 to 2 hours.
- Turn the veal every 20 min. Insert an instant-read thermometer into the thickest part of loin until it registers 115 C (240 F). (You need to check after 30 min, the temperature climbs much faster once it registers 100 C).
- Remove the veal from the grill and transfer to a cutting board and allow to rest for 5 min.
- Cut the veal from the bone into one piece. Slice between bones to separate.
- Grill over direct heat for 5 min. Turn the veal often until well charred and crisp.
- Just to reheat slightly, grill over direct heat cut-side up for about 4 min. remove from heat and slice the loin 1/2 inch (1 cm) thick and place to a platter.
- Sprinkle the loin with sea salt. You can serve with bones along side.
- Do Ahead: Your veal can be grilled 2 hours ahead. Without cutting the meat from the bones and hold at room temperature. To reheat, grill over high heat for about 4 min before finishing as directed above.