First, prepare the Woodland Cream.  Combine the dried mushrooms with the Marsala wine in a small bowl for 15 minutes.  Add more wine if the mushrooms will soak it up.  Heat the oil in a skillet and add the fresh mushrooms, shallot, garlic, green onion, Creole Seasoning (see Misc. Recipes 1995), salt and pepper.  Sauté over high heat for 1 minute.  Add the wild mushrooms and Marsala wine and cook for 2 minutes.  Stir in the stock and bring to a boil.  Reduce heat and simmer for 6 minutes.  Slowly stir in the cream, bring back to a boil, and cook for 2 minutes.  Reduce heat and simmer for 5 minutes.  Using a slotted spoon, remove all of the wild mushrooms and most (but not all) of the fresh mushrooms to a food processor.  Process the mushrooms and stir them back into the cream sauce.  Keep warm as you prepare the veal.  Combine the veal and flour in a plastic bag and shake so that you coat the veal with flour.  Heat the butter in a large skillet over medium heat.  Add the veal and saute for 2 minutes on each side.