Any variety or combination of mushrooms can be used for this dish.

Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve.

Boil broth until reduced to 1 1/2 cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes. (Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate.

Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal.

Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve.

Serves 2.

Per serving: calories, 300; fat, 9 g; sodium, 177 mg; cholesterol, 88 mg Bon App, tit Light And Easy