Spanish olive oil for frying
600g veal escallops
Iblea sea salt and freshly ground black pepper
250g field mushrooms, slices
2 cloves garlic, crushed
2-3 tbsp Valdespino dry sherry or Romulo sherry vinegar
½ - 1 cup Sabato beef reduction
or well- reduced Sabato beef stoc
 400g- 500g  Tajarin pasta

Method:
Soak porcini in 1/3 cup boiling water for 10 minutes then remove porcini and strain soaking liquid.
Cook the pasta in plenty of salted boiling water for 3 minutes and drain.

Heat a large non-stick frying pan, add a little olive oil. Season veal with salt and pepper and pan fry veal over a moderately high heat for about 1 minute on each side (depending  on thickness).
Remove to a serving dish and keep warm.

In the same pan, brown mushrooms in a little oil over a high heat.
Add garlic and sherry or the sherry vinegar to deglaze the pan. 
Add porcini and strained soaking liquid and enough reduced beef stock or beef jus to make a thick sauce. 
Adjust seasoning of sauce with salt and pepper to taste and pour over veal to serve.