Name: Fall-Style Lamb Stew with Wild Mushrooms
Yield: Makes 6 Main-Course Servings
Ingredients: 2 cloves garlic, minced and then crushed with the flat side of the knife; 4 tablespoons butter or olive oil; 1 pound assorted wild mushrooms such as morel, chanterelle, porcini, lamb’s foot, and/or black trumpet, in any combination; Lamb Stew; 2 tablespoons finely chopped fresh parsley; Pepper; Salt

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

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 ½ pound mushrooms.

Ingredients

Lamb Stew
1 pound assorted wild mushrooms such as morel, chanterelle, porcini

Method

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.

In a sauté pan, heat 3