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