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Sicilian veal roast with porcini mushrooms served with rich gravy

Veal Roast with Porcini Mushrooms - A Comforting Sicilian Autumn Classic

A fragrant, slow-cooked veal roast enriched with porcini mushrooms - a deeply comforting Sicilian dish that brings the warmth of autumn to your table.

Author: Vito Costa • Published on: January 11, 2023
Categories: Main Courses Meat Main Courses
Tags: veal porcini mushrooms white wine rosemary vegetable stock sicilian extra virgin olive oil garlic black pepper salt
⏱️
Prep Time
20 minutes
🔥
Cook Time
2 hours
👥
Serve
Serves 4
📊
Difficulty
Medium
💰 High
🗓️ Autumn
⭐ 4.8/5

🛒 Ingredients

  • ✓ 2 kg veal roast (silverside or topside)
  • ✓ 3 sprigs fresh rosemary
  • ✓ 2 garlic cloves
  • ✓ 1 litre vegetable stock
  • ✓ 100 ml dry white wine
  • ✓ 50 g dried porcini mushrooms
  • ✓ 300 g fresh porcini mushrooms
  • ✓ extra virgin olive oil
  • ✓ sea salt
  • ✓ freshly ground black pepper

📊 Nutritional Information

Calories
380 kcal
Protein
32 g
Fat
22 g
Carbohydrates
12 g
Fiber
2.5 g
Sugars
2 g
Sodium
550 mg

When autumn settles over Sicily, there’s nothing quite like the aroma of a slow-cooked roast drifting through the kitchen.
This veal roast with porcini mushrooms is exactly that kind of dish - tender, succulent and infused with earthy, fragrant flavours that speak of Sunday lunches and family gatherings.

The sweetness of veal pairs beautifully with the woodland depth of porcini, while rosemary and garlic lend warmth and perfume. It’s a recipe to cook unhurriedly, letting the pot bubble gently as the sauce grows richer by the minute.
Bring it to the table with its glossy mushroom gravy, and you’ll have a centrepiece worthy of the season.

👨‍🍳 Preparation

  1. 1

    Warm a generous drizzle of olive oil in a large casserole pot and add the garlic cloves and rosemary to infuse.

  2. 2

    Place the veal in the pot and brown it well on all sides until richly golden.

  3. 3

    Pour in the white wine and allow the alcohol to evaporate completely.

  4. 4

    Add enough hot vegetable stock to come halfway up the meat, and season with salt and pepper.

  5. 5

    Cover and cook over a gentle heat for around 2 hours, turning the roast every 30 minutes.

  6. 6

    Soak the dried porcini in warm water for 30 minutes. Clean the fresh porcini with a damp cloth and cut them into thick slices.

  7. 7

    Thirty minutes before the end of cooking, add both types of porcini to the pot to cook with the meat.

  8. 8

    Once fully tender, lift out the roast and let it rest for a few minutes before slicing.

  9. 9

    Serve the veal with its rich porcini gravy and a glass of good Sicilian red wine.

💡 Tips and Variations

For an extra-silky sauce, blend a portion of the cooked mushrooms with the braising juices.
A knob of butter or a splash of cream will make the gravy even more velvety.
For a stronger flavour, replace the white wine with a dry Marsala.

📦 Storage

  • • Keep in the fridge for 2–3 days, stored in an airtight container with its sauce.
  • • Reheat gently in a pot with a splash of stock, or in the oven covered with foil.
  • • Freeze in sliced portions with the sauce for up to 3 months.
  • • Defrost slowly in the fridge before reheating.
  • • Avoid refreezing once thawed.

🍷 Pairing

Enjoy with a glass of Contessa Entellina Cabernet Sauvignon - its ripe fruit notes and balanced tannins complement the sweetness of the veal and the earthy depth of porcini perfectly.

This Sicilian veal roast with porcini mushrooms is autumn cooking at its finest: slow, aromatic and effortlessly indulgent.
Serve it for a family lunch or a cosy weekend meal, and let its rich, harmonious flavours do the talking.

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