Fall-Style Lamb Stew with Wild Mushrooms

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

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.


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


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