Morel and Veal Sauté

1 ounce Ostrom's dried morel mushrooms, reconstituted
1 cup flour
1/2 tsp. salt and ground pepper to taste
1 pound thin veal cutlets, about 1/8th of an inch thick
1/3 cup plus 1 tbs. margarine, divided
2 cloves garlic, minced
3/4 cup white wine
Chopped parsley for garnish

Preparation Instructions:
In a shallow pan combine flour, 1/2 tsp. salt and ground pepper to taste. Dredge veal cutlets in flour mixture. In medium skillet, melt margarine over medium-high heat. Add veal and cook 1 minute each side. Remove from pan and set aside. Add 1 tbs. margarine, garlic and morel mushrooms to pan drippings. Sauté until tender. Add white wine and continue to cook over high heat for 4 minutes. Return veal to pan and heat for 3 minutes. Transfer veal and sauce to platter, and garnish with parsley.

Serves 2-4.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.