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1
Finely grind dried porcini in spice grinder or coffee grinder.
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2
Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use).
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3
Add wine, 1/2 cup shallots and vinegar to saucepan.
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4
Boil until porcini broth is reduced to 3/4 cup, about 5 minutes.
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5
Set aside.
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6
Place dried morels in small bowl.
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7
Pour 2 cups hot water over; let stand until morels soften, about 30 minutes.
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8
Drain; reserve soaking liquid.
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9
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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10
Add fresh mushrooms and remaining 1/2 cup shallots and saute until tender, about 7 minutes.
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11
Add drained morels and stir 3 minutes.
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12
Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes.
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13
Season sauce with salt and pepper.
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14
Remove sauce from heat; cover to keep warm.
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15
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
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16
Sprinkle veal with salt and pepper.
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17
Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary.
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18
Divide veal among 4 plates.
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19
Spoon mushroom sauce over veal and serve.
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20
*Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.
