Soak the mushrooms in warm water for 20 minutes, drain and squeeze out excess water. Chop with washed and dried herbs. Bring a pot of water to a boil over high heat. Boil veal teat (if available) for a couple of minutes, drain and mince.
In a bowl, combine teat, grated cheese and beaten egg with a couple of tablespoons of milk. Flatten the slices of veal with a meat mallet. Place a bit of the prepared mixture in the middle of each slice and roll up, closing with a toothpick.
Heat 2 tablespoons of extra virgin olive oil and butter in a pan over medium heat. Add the veal rolls and brown evenly on all sides. Season with salt and pepper.
Add a ladleful of warm broth and cook, covered, over low heat for 30/40 minutes. Remove from the heat and serve immediately.