
Fall-Style Lamb Stew with Wild Mushrooms

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This is a great lamb stew variation in the fall when wild mushrooms are available. Be sure to spoon the mushrooms over each serving, rather than add them to the stew, or they will be soggy. You can combine this version of lamb stew with the spring version and use only 1/2 pound mushrooms. Makes 6 main-course servings.
ingredients
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serves: 6
Lamb Stew recipe
1 pound assorted wild mushrooms such as morel (chanterelle, porcini, lamb's foot, and/or black trumpet, in any combination)
4 tablespoons butter (or olive oil)
2 cloves garlic (minced and then crushed with the flat side of the knife)
2 tablespoons finely chopped fresh parsley
Salt
Pepper
Nutrition Facts
Fall-Style Lamb Stew with Wild Mushrooms
Servings Per Recipe: 6
Amount per Serving
Calories: 94
- Total Fat: 8.2 g
- Saturated Fat: 4.9 g
- Trans Fat: 0.3 g
- Cholesterol: 20.5 mg
- Sodium: 84.8 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 2.2 g
- Sugars: 0.5 g
- Protein: 2.5 g
preparation

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