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'

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Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.