VEAL SCALLOPS WITH
MUSHROOMS AND HERBS

Serves 3-4. Simple mashed potatoes and a green vegetable make good accompaniments here.

75 ml olive oil
80 gm shallots, finely chopped
2 cloves garlic, minced
5 ml dried sage
230 gm shitake mushrooms, destemmed and sliced
230 gm sliced button mushrooms
360 ml dry white wine
450 gm veal scallops
65 gm flour
320 ml chicken stock
120 ml heavy cream
15 gm minced fresh parsley

1. Stock: Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté shallot, garlic and sage 1 minute, stirring until shallot is softened. Add mushrooms and salt and pepper to taste. Sauté 5-7 minutes, stirring frequently until mushrooms are tender and liquid is evaporated. Stir in 120 ml wine and simmer 3-4 minutes until evaporated. Transfer mixture to a bowl.
2. Season flour with salt and pepper to taste in a shallow pie tin. Dredge veal in seasoned flour, shaking off excess.
3. Heat remaining oil in a clean, heavy nonstick skillet over medium high heat until hot but not smoking. Sauté veal 1 minute per side or until golden. Transfer veal to a platter and keep warm.
4. Add remaining wine to skillet and simmer 4-5 minutes, stirring with a wooden spoon and scraping up brown bits, until wine is reduced to a glaze.
5. Stir in stock, and boil 5-7 minutes until liquid is reduced by half. Stir in cream, mushroom mixture and salt and pepper to taste. Simmer sauce 2-3 minutes, stirring frequently until thickened slightly.
6. Stir in parsley and serve sauce over veal.