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2 tablespoons olive oil
8 ounces veal scallops (about 4)
1 tablespoon butter
8 ounces mixed fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1/3 cup finely chopped shallots
6 tablespoons Cognac or other brandy
6 tablespoons whipping cream
Chopped fresh parsley

Heat oil in heavy large skillet over high heat. Season veal with salt and pepper. Add to skillet; saute just until cooked through, about 1 minute per side. Transfer to platter. Tent with foil to keep warm.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; saute until golden brown, about 5 minutes. Add Cognac; boil 2 minutes. Add whipping cream; boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper.
Spoon sauce over veal. Sprinkle with parsley and serve.

Serves 2
Keywords: veal,mushrooms   Category: Meat: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff
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