Any variety or combination of mushrooms can be used for this dish.
Ingredients
2 1/2 cups canned unsalted chicken broth
2 cups small broccoli florets
4 ounces fresh shiitake mushrooms, quartered (if large, cut each into 8 pieces)
4 ounces button mushrooms, quartered
8 garlic cloves, thinly sliced
1 tablespoon plus 1 teaspoon minced fresh sage
2 teaspoons fresh lemon juice
2 teaspoons arrowroot
2 teaspoons olive oil
8 ounces veal scallops, well trimmed
Directions
Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve.
Boil broth until reduced to 1 1/2 cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes.(Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate.
Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal.
Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve.
