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Veal Cheeks with White Wine and Porcini

Veal Cheeks with White Wine and Porcini are a traditional, incredibly tender main course, enriched with porcini mushrooms and white wine.
Recipe Veal Cheeks with White Wine and Porcini
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 1 hour and40 minutes
  • Servings for 4 people

Imagine bringing to the table a gourmet main course that wins over your guests with intense aromas and wonderfully tender meat: veal cheeks with white wine and porcini mushrooms are the perfect recipe if you are looking for elegance and flavor in special-occasion main courses. Enjoy serving a slow-cooked dish in which the cheek literally melts in your mouth after soaking up all the aroma of the white wine and the woodsy notes of the porcini, getting the best out of carefully chosen ingredients and patient cooking.

Every bite is a journey into the unique flavors of a soft, comforting stew, ideal for making a special dinner or a holiday family lunch unforgettable. Veal cheek is one of the finest cuts for anyone who loves tender braised meat: rarely used in everyday cooking, it is perfect for turning a simple meal into a true sensory experience. Served with creamy mashed potatoes or steaming polenta, this tender cheek is like a warm hug in every forkful.

If you want to enrich your menu with other refined ideas featuring porcini mushrooms or tender cuts like cheek, we suggest you also try Braised Veal Cheeks with Mashed Potatoes, Scaloppine with Mushrooms or Pork Loin with Porcini Mushrooms. If you prefer to stick with a classic, Veal Stew is always a winning choice.

Making this white wine recipe means relying on the excellence of tradition and treating your guests to an elegant dish, full of flavor and perfect for occasions when you want to impress with simplicity and refinement.

Ingredients for 4 people

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Method

  1. To make the Veal Cheeks with White Wine and Porcini, start by soaking the dried mushrooms in lukewarm water to rehydrate them. Change the water about every 10 minutes, until the mushrooms are very soft. At this point, drain the mushrooms and set the soaking water aside, taking care to strain it.
  2. Dice the carrots and cook them in a large nonstick skillet with a drizzle of extra virgin olive oil. Lightly dust the pieces of cheek with flour and add them to the skillet, continuing to cook.  
    Veal Cheeks with White Wine and Porcini, step 2: floured veal cheek pieces browning with diced carrots
  3. Deglaze with the white wine and, once it has evaporated, add both the mushrooms and their soaking water. Cover with a lid, lower the heat to the minimum and keep cooking for about an hour, adding hot water if needed.
    Veal Cheeks with White Wine and Porcini, step 3: veal cheeks braising with porcini mushrooms
  4. After this time, remove the lid, season with salt, add a sprinkle of pepper and cook for another 20 minutes so the cooking juices reduce well.
  5. When the cooking juices are velvety and all the ingredients are perfectly cooked, turn off the heat and serve the Veal Cheeks with White Wine and Porcini on a bed of Mashed Potatoes or Polenta. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like bold flavors, you can deglaze the veal cheeks with red wine.

Tips

If you want a thicker sauce, you can add a pinch of flour to the cooking juices so it acts as a thickener.

Storage

Veal Cheeks with White Wine and Porcini are best eaten right away, but if you do have leftovers you can put them in an airtight container and keep them in the fridge for one day.

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