1 large portobello mushroom 8 shiitake mushrooms 8 button mushrooms 4 tablespoons corn oil 2 pounds veal, round slices pounded out thinly into 4-ounce medallions 3 ounces seasoned flour (flour with salt and white pepper) 4 ounces Marsala wine
2 tablespoons chopped garlic 8 ounces low-sodium beef stock 8 tablespoons unsalted butter 4 tablespoons fresh chopped basil Salt and pepper to taste 4 rosemary sprigs 1/2 pound angel hair pasta cooked al dente
Cut the stem off of the portobello mushroom and remove gills. Coarsely chop all the mushrooms. Heat corn oil in saute pan and add mushrooms, and saute until brown. Remove mushrooms from pan. Dredge veal medallions in seasoned flour and place in hot pan. After searing on one side, flip veal and then add mushrooms back to pan. Deglaze with Marsala wine, add chopped garlic, beef stock, unsalted butter, basil, salt and pepper. Reduce by half. Remove veal and reserve half the sauce for veal. Toss angel hair pasta in remaining sauce. Place in the middle of each plate and arrange 4 veal medallions around the pasta, top with reserved sauce. Garnish each plate with sprig of rosemary. Serves 4.
Note: Chicken or pork medallions can be used in place of veal on this dish.
Per serving: 947 calories; 50 g fat (20 g saturated fat; 48 percent calories from fat); 65 g carbohydrates; 224 mg cholesterol; 309 mg sodium; 56 g protein; 3.5 g fiber.
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