Excepting the step where you brown the veal, this is how I make blanquette de veau. Typically, I use crimini or button mushrooms, enhancing the dish with some porcini powder. But last year was unusually abundant for wild mushrooms here in Maine. We gathered so many black trumpets--a type of chanterelle--that I was able to dehydrate enough to fill a gigantic storage jar, which remains half full. This year, sadly, there were hardly any wild mushrooms to be had.
Excepting the step where you brown the veal, this is how I make blanquette de veau. Typically, I use crimini or button mushrooms, enhancing the dish with some porcini powder. But last year was unusually abundant for wild mushrooms here in Maine. We gathered so many black trumpets--a type of chanterelle--that I was able to dehydrate enough to fill a gigantic storage jar, which remains half full. This year, sadly, there were hardly any wild mushrooms to be had.