Mushroom Vin with Lamb Chops

Name: Mushroom Vin with Lamb Chops
Yield: Serves 4, with 2 cups of sauce
Cuisine: American
Ingredients: 1 cup mushroom or vegetable stock; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; 2 ounces dried shiitake; 1 head of garlic (about 1½ ounces); 1 pint canola or other neutral oil; 1 bay leaf; 6 ounces onion, thinly sliced (about 2 cups); 5 cups water; 1 tablespoon soy sauce; 1 cup mushroom stock reduction (instructions below); ½ cup white wine; 2 pounds loin lamb chops; 1⅓ cups garlic oil (instructions below); 2 teaspoons Worcestershire sauce; 1 tablespoon butter (optional); Salt and freshly ground black pepper; Two 3-inch sprigs rosemary; 1 tablespoon chopped flat-leafed parsley, for garnish (optional); 2 large, thick horse carrots (about 1 pound), cut in half from pole to pole; 3 tablespoons garlic puree (instructions below); 2 tablespoons Dijon mustard

Preparation info

Serves
4
, with 2 cups of sauce

Difficulty
Medium

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

Mushrooms are crazy versatile, earthy, muddy ingredients that as a chef I find incredibly fun and inspiring to cook with. Mushroom sauces really allow you to explore that range. I’m involved in a sauce company right now called Batchworthy, and on the side, I am creating some of my own sauces called Thought Sauce. (You can find them on my Instagram account, @koeppelharry.) This recipe is really a kind of vinaigrette, hence the name. The sa

Ingredients

Americas
United States
Main course
New York

Ingredients

Method