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.

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