Wash the mushrooms, dry them on a towel and slice them finely.

Whip half of the cream to a soft peak and place in the fridge.

In a heavy skillet, heat the vegetable oil and sear the veal emince, in small quantities per batch, very well on all sides, then remove the meat from the pan and set aside.

Add the butter to the same skillet, add the chopped shallots and sautee them will but without color, then add the mushrooms and further sautee them as well. Season the mushrooms with salt and pepper from the mill.

De-glaze the mushrooms with the white wine and reduce the wine until almost evaporated.

Add the brown veal stock or the demi-glace and bring to boil, now add the juices that have been released by he meat and collected at the bottom of the dish the meat has been sitting on. Simmer for 3-5 minutes.

Add the non whipped half of the cream and the sour cream and simmer while reducing the sauce to the correct thickness.

Add the meat back into the sauce and let the meat heat through. Do not boil though, as boiling the meat will make it tough. Adjust the seasoning and then add the whipped cream and the chopped parsley if so desired.