Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Syrah
Ingredients:
1½ pounds veal scallopini
Salt and freshly ground black pepper
1 teaspoon grapeseed oil
½ cup dry Marsala wine
¼ cup olive oil
2 cloves garlic, minced
1 pound white button mushrooms, sliced
½ cup cilantro, chopped
¼ teaspoon dill weed
Directions:
Lightly season the veal with salt and pepper. In a large skillet, heat the grapeseed oil until shimmering. Add the scallopini and cook over medium-high heat, turning once, until cooked through, about 3 minutes per side. Transfer to a platter and keep warm. Pour the Marsala into the skillet and cook for 1 minute, scraping up any browned bits. Remove from heat and set aside.
In another skillet, heat the olive oil until shimmering. Add the garlic and cook over medium heat, stirring, until golden. Add the mushrooms, season with salt and pepper, and cook until most of the liquid has evaporated, about 10 minutes.
Add the Marsala sauce to the mushrooms and simmer until liquid is nearly evaporated, about 5 minutes. Stir in the cilantro and dill weed. Spoon the mushroom sauce over the veal and serve.
Serves 4
