- 1 tbsp (15 mL) Butter
- 1/4 cup (50 mL) minced shallots or onions
- 1 clove garlic, minced
- 1 cup (250 mL) finely chopped mushrooms
- 1 tbsp (15 mL) soy sauce
- 1 tsp (5 mL) fresh cracked pepper
- 2 tbsp (25 mL) finely chopped parsley
- 4 Ontario Veal scaloppini, sliced 1/8-inch (2 mm) thick
- 1 cup (250 mL) scallions (green onions), sliced into 2-1/2-inch (6 cm) thick slices (about 3 whole)
- 1/2 cup (125 mL) Korean BBQ sauce*
In large skillet, melt butter over medium high heat. Cook shallots until tender, about 3 minutes. Stir in garlic and mushrooms and cook until mushrooms are golden and all liquid has been absorbed, about 8 minutes. Remove from heat and stir in soy sauce, pepper and parsley.
Slice each scaloppini into 6 pieces crosswise. Place 1 rounded teaspoonful of the cooked shallot mushroom mixture at the shorter end of each veal piece and arrange about 6 slices of green onion over top. Roll up and secure with toothpick. Repeat with remaining veal and filling to make 24 pieces and toss rolls in 1/4 cup (50 mL) Korean BBQ sauce to coat.
Grill over medium heat, turning, until veal is cooked through, about 2 minutes per side. Brush with remaining sauce and serve with spicy soy sauce or other favourite dipping sauces. Serve warm or at room temperature.
Makes 24 pieces
Suggested Wine Pairings: Pelee Island Vendages Tardives Pinot Gris 2002; Stoney Ridge Puddicombe Vineyard Riesling 1995
*Helpful Tips: Korean BBQ sauce can be found in the Asian section of most grocery stores. It is a sweet, soy-based sauce with ginger and spices. However, any BBQ sauce can be used as a substitution.