Veal with mushrooms

• 1 kg and a half of meat ready to roast in one piece. It can be knuckle, back of veal or rabbit.
• 1 glass of white wine
• 6 chopped garlic cloves
• 12 shallots or onions shallots
• 1 kg of mushrooms of wild mushrooms in season
• 3 spoonfuls of mushrooms sauce of Molí de Pomerí
• Oil, salt and parsley

Preparation 

1. Clean the mushrooms and cut them up if they are big. Chop the parsley and salt the meat.
2. Pour 1cm of oil in a medium pressure cooker and brown the meat a little on both sides.
3. Half way through browning, add the garlic and the shallots so that they are lightly browned.
4. Then, add the white wine, 3 spoonfuls of sauce of mushrooms and close the pressure cooker. Leave heat until the valve whistles. Then lower heat so that it does not lose pressure.
5. After 25 minutes open the cooker and turn around the meat, add the mushrooms and the parsley.
6. Rectify with salt. You can add peas if you like.
7. Close the cooker again and let cook 5 minutes more on a low fire.
8. Take out the meat and slice thinly. Arrange the meat in a serving dish and cover with the sauce and the mushrooms.