Ingredients

• 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 of veal stew done above
• 1/2 cup pitted sliced green olives

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Instructions

1. 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.