|8 ounces||Mushrooms, trimmed and caps|
|¼ teaspoon||Ground orange zest|
|½ cup||Chopped canned plum|
|¼ cup||White wine|
|½||Recipe Blueprint for Veal|
|½ cup||Pitted sliced green olives|
COOKING MONDAY TO FRIDAY #MF
In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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