Zürcher Geschnetzeltes Tartlets (Dairy-Free)

Ingredients

• 8 oz Veal Scallops
• 8 oz Mushrooms (sliced)
• 2 medium Shallots (minced)
• 1 cup Dairy-Free Cream
• 1/4 cup Dry White Wine
• 1/4 cup Vegetable Broth
• 1 tbsp Cornstarch
• 2 tbsp Olive Oil
• to taste Salt & Pepper
• 12 Pre-made Tartlet Shells

Instructions

1. 1Slice the 8 oz Veal Scallops into thin strips, about 1/4-inch wide.
2. 2Heat the 2 tbsp Olive Oil in a 10-inch skillet over medium-high heat until it shimmers. Add the veal strips and cook for 2 to 3 minutes, stirring occasionally, until they are browned on all sides. Remove the veal from the skillet and set it aside on a plate.
3. 3Add the 2 medium Shallots (minced) to the same skillet. Cook for 2 to 3 minutes, stirring, until they are soft and translucent. Add the 8 oz Mushrooms (sliced) and cook for another 5 to 7 minutes, stirring, until they have softened and released their liquid.
4. 4Pour the 1/4 cup Dry White Wine and 1/4 cup Vegetable Broth into the skillet. Bring the liquid to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
5. 5In a small bowl, whisk the 1 tbsp Cornstarch with 1 tbsp of water until smooth. Pour this mixture into the simmering liquid in the skillet. Stir constantly for 1 to 2 minutes until the sauce thickens.
6. 6Reduce the heat to low. Stir in the 1 cup Dairy-Free Cream and the cooked veal. Heat gently for 2 to 3 minutes until the veal is warmed through, being careful not to boil. Season the mixture with salt and pepper to your liking.
7. 7Spoon the veal and mushroom mixture evenly into the 12 Pre-made Tartlet Shells.
8. 8Place the filled tartlets on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the filling is hot and bubbly.
9. 9Serve the Zürcher Geschnetzeltes Tartlets warm.

Substitutions

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