Escalope de Veau à la Crème et aux Champignons

i can't get enough of  french food.  this recipe is a slight variation from Le Grand Cafe Des Negociants in Lyon, France.  we ate at this restaurant and this was the dish i had.

Escalope de Veau à la Crème et aux Champignons
 
1 lb veal scallopini
5 oz veal stock
1/2 cup white wine
2 tablespoons butter
about 2 - 3 chopped shallots
1  clove of chopped garlic
1 - 2 tbsp dijon mustard
8 oz of mushrooms, quartered
2 tbsp parsley
3 - 4 tbsp cream
salt and pepper to taste
a sprinkle of thyme

first sauté the veal in butter.

In a frying pan  melt the butter and sauté onion, garlic, and mushrooms. then add rest of ingredients except cream.

Mix with wire whisk.   Simmer 15 minutes unil the mixture reduces by half.

then mix in the cream and serve.

Cooking the sauce down:

After adding the cream

http://www.lesnegociants.com/