Use your favourite stout for this recipe: even Cork people have divided allegiances!
Cut the meat into
Meanwhile, wash and slice the mushrooms. Sauté in a very little melted butter in a hot pan. Season with salt and freshly ground pepper. Set aside. When the stew is cooked, add the mushrooms and simmer for 2 to 3 minutes, taste and correct the seasoning. Serve sprinkled with chopped parsley.
© 1990 Darina Allen. All rights reserved.