Cut the porcini mushrooms into slices. Cut the veal into thin slices. Sear the meat in a pan in 3 tablespoons of hot oil for 2 to 3 minutes, remove and keep warm between two plates. Heat 3 tablespoons of oil in a second pan and fry the onions and porcini mushrooms for 4 minutes until golden brown. Deglaze with white wine and veal stock and reduce a little, fill up with the whipped cream and bring to the boil. Add the veal, fold in and simmer for 1 to 2 minutes until creamy. Season with salt and pepper, sprinkle with chopped parsley.