Lamb and Shiitake Stew with Tomato-Chianti Sauce
Serves 4
1 T extra-virgin olive oil
1 lb well-trimmed lamb shoulder meat or shoulder chops, cut into
3/4-inch cubes
6 oz fresh shiitake mushrooms, stemmed, caps cut into ˝-inch pieces
1 large onion, coarsely chopped
2 3x1/2-inch strips orange peel
2 large garlic cloves, minced
2 t chopped fresh rosemary
1 14˝ oz can diced tomatoes in juice
1 c Chianti or Sangiovese wine
10 Kalamata olives or other brine-cured black olives, pitted, halved
1/4 c 1 c orzo (rice-shaped pasta), freshly cooked
    Heat oil in heavy large pot over high heat.  Sprinkle lamb with salt
and pepper.  Add lamb to pot; sauté until light brown, about 5 minutes.
    Add next 5 ingredients; sauté until onion is golden, about 5 minutes.
    Add tomatoes with juices and wine; bring to a boil.  Reduce heat to
medium-low, cover, and simmer until lamb is tender, stirring
occasionally, about 1 hour 15 minutes.
    Add olives to stew; simmer uncovered until sauce reduces and
thickens slightly, about 5 minutes.  Season lamb stew with salt and
pepper.  (Can be made 1 day ahead.  Cool slightly.  Refrigerate
uncovered until cold, then cover and keep refrigerated.  Re-warm over
medium heat, adding water by tablespoonfuls to thin sauce if desired.)
Divide orzo among 4 plates.  Top with lamb stew and serve.
 From Bon Appétit, Oct 2002

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