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Lamb With Wild Mushrooms - {Agnello Con Funghi}


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  • 2 pounds lamb shoulder or leg cut 3" cubes
  • Coarse sea salt to taste
  • Coarsely-ground black pepper to taste
  • 1 1/2 pounds mushrooms; chanterelle, cinnamon cap, and oyster washed, trimmed, and coarsely chopped
  • 1 ounce dried porcini mushrooms
  • 3 leeks, white part only chopped coarsely
  • 1 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes or to taste


Servings 1


Step 1

Preheat the oven to 325 degrees.

Sprinkle the lamb with the salt and pepper, rubbing it in, and place it in a large casserole dish. To the casserole dish add the mushrooms, leeks, wine, olive oil and pepper flakes. Toss very thoroughly to combine the seasonings.

Cover the casserole, place it in the oven, and cook for about 1 1/2 hours. Stir the mixture about once every 15 minutes. The meat should be well done and tender, and the juices should be mixed. Serve immediately.

This recipe yields ?? servings.

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