Beef / Pork

Veal with Fennel and Wild Mushrooms in Mustard Cream is for Dinner.

Veal with Fennel and Wild Mushrooms in Mustard Cream takes 5 minutes to prepare.

Veal with Fennel and Wild Mushrooms in Mustard Cream takes 20 minutes to cook.

Veal with Fennel and Wild Mushrooms in Mustard Cream makes 4 servings.

The ingredients for Veal with Fennel and Wild Mushrooms in Mustard Cream are:

16 oz veal scallops
Salt & black pepper to taste
1 Tbsp olive oil
1 Tbsp butter
1 clove garlic, minced
2 Tbsp. minced shallots
6-8 oz mixed mushrooms (or sliced button)
1/2 cup thinly sliced fennel
1/2 cup Marsala, or chardonnay for more LC
3/4 cup heavy cream
1/2 tsp Dijon mustard

Here is how you make Veal with Fennel and Wild Mushrooms in Mustard Cream:

Pound veal scallops lightly with meat mallet. Season with salt and pepper. Saute veal in skillet in oil and butter in single layer. As scallops brown, remove them from pan and place on warm platter. Keep warm while you make the sauce.Add garlic, shallots, mushrooms & fennel to pay. Saute until vegetables begin to brown. Add wine and simmer until wine is reduced by a third. Add cream and mustard and simmer until sauce reduces slightly and thickens. Add juice from veal scallops to pan to combine. Adjust seasoning if necessary. Spoon sauce over veal scallops.Number of Servings: 4Recipe submitted by SparkPeople user MART1025.

The nutritional information for Veal with Fennel and Wild Mushrooms in Mustard Cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.1

• Total Fat: 22.6 g
• Cholesterol: 159.0 mg
• Sodium: 155.2 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.5 g
• Protein: 31.1 g

The dietary needs meet for Veal with Fennel and Wild Mushrooms in Mustard Cream is Low Carb