For this recipe, we use double skewers to hold the meat and vegetables securely in place. This is not necessary for all brochettes but does make turning them easier. (Use this technique in any recipe calling for skewers.) In this instance, the veal is cut into thin strips and woven on the skewers, so two skewers are necessary.
1 lb. broad-capped cremini mushrooms, stemmed (about 36 mushrooms)
1/4 cup finely chopped scallions
1/4 cup chopped fresh sage
2 tbsp. finely chopped lemon zest
3 tbsp. fresh lemon juice
24 (12 inch) bamboo skewers
Vegetable oil cooking spray
Cut each veal scaloppine in half lengthwise. Put them in a glass or ceramic bowl. Add the mushrooms, scallions, sage, lemon zest, lemon juice, olive oil, salt, and pepper and toss gently to mix. Coat and refrigerate for at least 30 minutes and as long as 2 hours.
Soak the bamboo skewers in cold water to cover for at least 20 minutes. Drain before using.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Thread the veal and mushrooms on the skewers, using 2 skewers at a time. Hold the skewers about 1/2 inch apart and thread a mushroom on the skewers, pushing it so that it is about 2 inches from the bottom of the skewers. Weave a strip of veal onto the skewers and then thread another mushroom on the skewers. Repeat with the remaining skewers and veal and mushrooms so that each 2-skewer brochette holds 2 strips of veal and 3 mushrooms.
Grill the brochettes for 6 to 8 minutes, turning once or twice, until the veal is medium-rare. Serve immediately.