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
1. Cook the stew as directed. Just before the stew is ready, trim the mushrooms, cutting away tough or dried stem ends and very dirty parts. Rinse the mushrooms in a colander and pat them dry with paper towels. If the mushrooms are very large, such as porcini, slice them or cut them into sections.
2. In a sauté pan, heat 3 tablespoons of the butter or oil over high heat. When the butter froths and the froth begins to subside, or the oil begins to ripple, add the mushrooms and sauté for about 5 minutes, or until they are fragrant. Use a large spoon to move the mushrooms to one side of the pan, and then tilt the pan so the empty half is in contact with the burner. Add the remaining 1 tablespoon butter or oil to the pan. It will accumulate in a pool. Add the garlic and parsley to the pool, and when the mixture begins to froth, toss or stir the mushrooms over the heat with the parsley mixture for a minute or so. Season with salt and pepper.
3. Serve the stew in warmed soup plates and spoon the mushrooms over each serving.
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