Veal with Fennel & Wild Mushrooms in Mustard Cream

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Nutritional Info
  • 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

View full nutritional breakdown of Veal with Fennel & Wild Mushrooms in Mustard Cream calories by ingredient
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Dr. Bernstein's Diabetic Diet book, p. 226 Dr. Bernstein's Diabetic Diet book, p. 226
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user MART1025.

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