1 tablespoon butter

8 ounces mushrooms — trimmed

–and caps only sliced 1/4 teaspoon ground orange zest

1/2 cup chopped canned plum tomatoes

1/4 cup white wine

1/2 recipe blueprint for veal stew

1/2 cup pitted sliced green olives

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.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97