1.Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes, drain. Discard stems, slice caps thinly.
2.Meanwhile, cook veal in heated, oiled large frying pan until cooked as desired. Cover to keep warm.
3.Melt butter in small frying pan, cook shallot, stirring, until soft. Add mushrooms, rosemary and marsala, bring to the boil. Reduce heat, simmer, uncovered, 3 minutes.
4.Add cream to pan, bring to the boil. Reduce heat, simmer, uncovered, about 3 minutes or until sauce reduces by half.
Porcini, also known as cèpes, are large-topped, meaty mushrooms, mostly sold dried but also found fresh. Substitute thinly sliced swiss brown mushrooms, if porcini are unavailable.Note