Summary

Ingredients

• 400 g veal fillet (s)
• 4 tablespoon oil
• 125 g mozzarella
• 150 g penne, colored
• 125 g mushrooms or chanterelles
• 0.5 ½ onion (s)
• liter ⅛ vegetable stock
• 1 tablespoon heavy cream
• salt and pepper
• some sage leaves
• Water (salt water)

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Instructions

1. Wash the veal fillet, pat dry and cut into slices. Knock lightly, season with salt and pepper. Wash the sage leaves. Fry the medallions briefly on both sides in 2 tablespoons of hot oil together with the sage leaves.
2. Leave the stock in the pan. Place the meat in an ovenproof dish, cover each with a slice of mozzarella and bake in the preheated oven at 200 ° C until the cheese has melted.
3. In the meantime, cook the pasta in salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a second pan, peel and chop the onions and sweat in them. Clean the mushrooms and cut into thin slices. Add the mushrooms to the onions, season with salt, pepper and cook for a few minutes.
4. Put half of the mushrooms in the pan with the frying stock, deglaze with vegetable stock and cream, bring to the boil briefly and season to taste. Put the cooked pasta in a colander and drain.
5. Add the pasta to the mushrooms in the second pan and mix. Take the veal medallions out of the oven and serve with mushroom noodles and sauce.