METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Mixed Wild Mushroms Sautéed with Coriander and Lemon on Veal Chops
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saute-champignons-coriandre-citron-cotelette-veau-6039.jpg
PT20M
PT10M
PT30M
In a skillet, heat a bit of butter and oil over medium-high heat.Brown chops about 5 minutes per side.Transfer to a plate and keep warm in the oven. In a large skillet, add enough oil to cover the bottom and heat over medium-high heat.Cook garlic until golden. Add mushrooms and cumin, and stir-fry for 2 minutes. Stir in salt, pepper and lemon juice, and cook a few seconds longer.Spoon sautéed wild mushrooms over the chops and serve with some mesclun.
4
Metro
4
1
4
4
Sufficient quantity, butter
Sufficient quantity, extra virgin olive oil
2 garlic cloves, minced
125 g morels, trimmed and thinly sliced
250 g porcinis, trimmed and thinly sliced
125 g chanterelles, trimmed and thinly sliced
1/2 tsp. (125 mL) ground cumin
3 Tbsp. (45 mL) chopped fresh coriander
Salt and pepper to taste
1 lemon (juice only)
4 veal chops
Mixed Wild Mushroms Sautéed with Coriander and Lemon on Veal Chops
-
![]()
Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
Sufficient quantity, butter
-
Sufficient quantity, extra virgin olive oil
-
2
garlic cloves, minced
-
125 g
morels, trimmed and thinly sliced
-
250 g
porcinis, trimmed and thinly sliced
-
125 g
chanterelles, trimmed and thinly sliced
-
1/2 tsp.
(125 mL)ground cumin
-
3 Tbsp.
(45 mL)chopped fresh coriander
-
Salt and pepper to taste
-
1
lemon (juice only)
-
4
veal chops
Preparation
In a skillet, heat a bit of butter and oil over medium-high heat.
Brown chops about 5 minutes per side.
Transfer to a plate and keep warm in the oven. In a large skillet, add enough oil to cover the bottom and heat over medium-high heat.
Cook garlic until golden. Add mushrooms and cumin, and stir-fry for 2 minutes. Stir in salt, pepper and lemon juice, and cook a few seconds longer.
Spoon sautéed wild mushrooms over the chops and serve with some mesclun.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
