Low Fat Wild Mushrooms And Veal Cannelloni Recipes

VEAL WITH MUSHROOM-WINE SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

LOW FAT WILD MUSHROOMS AND VEAL CANNELLONI

Steps:

• Cook the cannellonis according to the usual method and put aside.
• Heat up the shallots and the garlic in margarine.
• Add the lean minced veal and cook until it loses its pink color.
• Salt, pepper and let simmer for 10 minutes.
• Add the ricotta, parmesan and fine herbs.
• Stuff the cannellonis.
• For the Wild Mushroom Bechamel.
• In a pan saute the mushrooms in margarine and put aside.
• Melt margarine in a pot and add the flour until there is a homogenous consistency.
• Add the milk with the aid of a wisk and mix until it thickens.
• Add the veal stock, the mushrooms, salt and pepper to taste. Put aside.
• Put some mushroom bechamel on a 9 x 13 inch (3L) tray.
• Place the stuffed cannellonis on the tray.
• Pour the rest of the sauce on top and add American cheese. Brown the cheese in the oven.
• Serve with your favorite vegetables.