Boneless Veal Shoulder Roast stuffed with Sage Mushrooms

Cuisinart original


Makes 6 servings


8 ounces cremini or button mushrooms, thinly sliced 4 ounces shiitake mushrooms, stems removed & discarded, thinly sliced ½ cup chopped shallots 1 clove garlic, peeled 1 tablespoon rubbed sage, divided 5 tablespoons unbleached all-purpose flour, divided 1½ cups chicken or veal stock/broth,divided 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 boneless veal shoulder roast, butterfiled, about 3 to 3-½ pounds 4 ounces thinly sliced prosciutto (you may not need all) 1 tablespoon extra virgin olive oil ½ cup finely chopped onion ⅓ cup finely chopped carrot ⅓ cup finely chopped celery 1 clove garlic, cut in slivers ¼ cup dry white wine or vermouth

Nutritional information

Calories 325 (32% from fat) • carb. 13g • pro. 40g • fat 11g • sat. fat 3g • chol. 135mg • sod. 721mg • calc. 50mg • fiber 135mg


Cook mushrooms, shallots, garlic with 2 teaspoons of the sage in ½ tablespoon each butter and olive oil in 12-inch skillet, until browned and have given up all liquid, about 15 to20 minutes. Stir in remaining sage. Let cool completely. Combine 3 tablespoons of the flour with ½ teaspoon of the salt and the pepper; reserve. Combine remaining 2 tablespoons of the flour with 1 cup of the chicken broth/stock and stir with a whisk.. Place veal roast on work surface, cut side up. Line cut side with prosciutto, leaving an overhang on opposite sides of the center of about 4 inches. Arrange all but ¼ cup of the cooled cooked mushroom mixture over the center of the prosciutto where the overhangs are. Fold the lengths of prosciutto over the mushroom mixture then roll and tie the roast with butcher’s twine at one inch intervals. Dust the roast with the seasoned flour mixture. Select Browning and heat the olive oil in the Cooking Pot. When hot, add the roast and brown on all sides, about 10 to 15 minutes. Remove and reserve. Select Sauté and add chopped onion, carrots, celery, garlic, reserved mushroom mixture, and remaining salt to the pan. Cook for 2 to 3 minutes until the onion becomes translucent. Add ½ cup of the chicken stock to the Cooking Pot along with the wine. Place the trivet/rack in the cooking Pot and arrange the roast on the rack. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes per pound. (The roast weight before stuffing, i.e., if roast weighs 3.30 pounds, set timer for 33 minutes – the weight is important so that roast will not be over cooked). When audible beep sounds, use Natural Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove roast, place on a platter and cover loosely with foil. Use a hand blender to carefully purée solids in cooking Pot until smooth (or transfer to a blender), taking care not to scratch the nonstick Cooking Pot. Select Simmer. Add the stock/flour mixture and simmer until slightly thickened. About 5 to 10 minutes, just long enough for the roast to rest before slicing. Slice roast in ½-inch thick slices and serve with sauce.

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