Veal Medallions in Parma Coat in Oyster Mushroom Bed

A delicious mushroom dish for any occasion!

cover with a basil leaf, wrap each with a slice of Parma ham, sauté in olive oil and cook in the stove.

Season the oyster mushrooms, sauté in olive oil, extinguish with white wine, add whipping cream, fold in a corner of stock cube and a few strips of Parma ham and refine with herbs de Provence and whipped cream.

Cut the leek into fine julienne, flour it, bake in deep fat until done and season with salt. Peel the sweet potato, cut into thin slices, boil in water and whipped cream, season with salt, pepper and nutmeg, cover with whipped cream in a bowl and gratinate in the stove.

Arrange everything on a flat plate and garnish with a basil leaf.

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