Lamb Stew with Mushrooms

Name: Lamb Stew with Mushrooms
Yield: makes 4 to 6 servings
Ingredients: 1/2 ounce dried porcini; 2 tablespoons extra virgin olive oil; 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch cubes, or 3 to 4 pounds bone-in shoulder or neck, cut into roughly 2-inch chunks; Salt and black pepper to taste; 1/2 pound fresh shiitake mushrooms, stems discarded or reserved for stock, caps sliced; 1/2 pound button mushrooms, trimmed and sliced; 3 or 4 fresh thyme sprigs; 1 tablespoon minced garlic; 1 cup red wine or stock, preferably homemade (pages 160–163); Minced fresh parsley leaves for garnish

December 14, 2011

What I suggest here—since most of us don’t have access to truly wild mushrooms—is a combination of dried porcini with fresh shiitakes and white (button) mushrooms. Serve this with buttered noodles, a risotto (even Bare-Bones Risotto, page 522, would be great), or crisp bread. Other cuts of meat you can use here: boneless pork shoulder, veal shoulder, or beef chuck or brisket (which will require somewhat longer cooking time).

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