• 500 ml (2 cups) veal stock, reconstituted
• 60 ml (1/4 cup) butter
• 750 ml (3 cups) fresh mushrooms of your choice (e.g., oyster, chanterelle, shiitake), thinly sliced
• 5 cloves garlic, chopped
• 500 ml (2 cups) flatleaf parlsey
• Salt and ground pepper to taste
• 4 prime rib steaks cut from Canada AAA grade beef

1. Heat veal stock in a pan over high heat until reduced by three-quarters, about 15 minutes. Set aside.
2. Heat butter in a pan over high heat and fry mushrooms, garlic and parsley until mushrooms are browned.
3. Add reduced veal stock and let simmer for 15 minutes over medium heat. Salt and pepper to taste.
4. Cook beef prime rib to desired doneness and serve with panfried mushrooms.

Serves: 4
Health info: Low in calories due to their low level of carbohydrates and lipids, mushrooms are rich in potassium and vitamin B2.