Marinade: On a medium size plate place veal medallions and generously dab in marinade on all sides. Cover plate with foil and leave in the fridge at least 2-3 hours, preferably overnight.
Medallions: In a medium sized pan heat oil over high temperature. Add veal medallions, and fry on medium high to igh temperature about 6-7 minutes on each side (12-14 minutes total) until they achieve a slight brown crust. (If they start burning up, lower the temperature, or take the medallions out earlier.)
Transfer meat to a medium sized plate and cover.
Scrape the remaining fats in the pan, and add the mushrooms directly onto it. Stir well so that the fats and mushrooms completely integrate. (If necessary add a little bit more oil or butter). Fry mushrooms about 4-5 minutes, until they release their own juices.
Lower temperature, add spices, cream of mushroom soup mixed in water, and an additional 1 cup of water. Stir well until the fluids integrate. Bring to a boil (about 2-3 minutes).
Return medallions to pan and spread them evenly.
‘Cover’ medallions with baguette slices, then cover the pan. Let the bread steam up, about 3-5 minutes. (Optional) Garnish with parsley.