Sauteed Veal Scallops in a Wild Mushroom Cream Sauce Recipe

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup shallot, minced
• 8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination)
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large garlic clove, minced
• 1/2 cup dry white wine
• 1 cup veal demi-glace
• 1 cup heavy cream
• 8 veal cutlets, scallopini style
• flour, for dredging
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon fresh chervil, minced