Veal with Shiitake Mushrooms | Diabetes Recipes

Veal with Shiitake Mushrooms | Diabetes Recipes.

Veal with Shiitake Mushrooms

Any mushroom will do, although I like the texture of the shiitake mushrooms best in this recipe.


  • 1½ pounds veal scallops (thinly sliced boneless veal)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil, divided
  • 2 cloves garlic, minced
  • 2 cups halved shiitake mushrooms
  • 1 cup chicken or vegetable broth
  • 2 tablespoons Madeira or Marsala


1 Pound the veal with a meat tenderizer (pointy mallet) or pierce all over with a fork.
2 Season with salt and pepper, if using. Let stand 20 minutes or longer in the refrigerator.
3 Dredge the veal in the flour to cover lightly.
4 In a large nonstick skillet, heat 2 teaspoons of the oil. Add the veal and cook until browned all over, about 5 minutes.
5 Remove veal from the skillet and set aside.
6 Add the remaining 1 teaspoon olive oil to the skillet. Add the garlic and cook, stirring, 10 seconds. Add the mushrooms and cook, stirring, until oil is absorbed. Add the broth and Madeira or Marsala. Cook until the mushrooms have softened, about 4 minutes.
7 Return the veal to the skillet. Cook until veal is heated through and sauce has thickened.
SERVES: 6
Diabetic Exchanges: 3½ very lean meat; ¼ vegetable; 1 fat
REDUCED SODIUM: Use low-sodium broth.
Diabetic Exchanges: 3½ very lean meat; ¼ vegetable; 1 fat
REDUCED SATURATED FAT/PROTEIN/CHOLESTEROL: Omit veal (skip steps 1 and 2). Increase
mushrooms to 6 cups. Dredge the mushrooms in the flour (skip steps 4 and 5). Cook the mushrooms
and garlic in the tablespoon of olive oil until oil is absorbed. Add 1¼ cups broth and the wine. Simmer 5 minutes until sauce has thickened. Season to taste with salt and pepper. Serve over Polenta
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