Cooking

Lamb stew with chanterelles mushrooms

Today I made lamb stew with chanterelles mushrooms that I’ve picked up from the forest last autumn. The lamb was bought from a local farmer, everything else is from the garden. I also made lamb broth/soup but that’s for another post, maybe.

I’m not good when it comes to write down recipes. When I cook I usually add ingredients…by eye. I only measure the exact quantities when it comes to baking. But then again this is not a cooking blog. I just wanted to share this with everyone out there.

Roughly I used 1 yellow onion, 4 green onions, 4 medium carrots, 2 medium potatoes, root celery (about half of it from a medium sized one), one big parsnip, 4 garlic cloves. Chop everything in chunky pieces. You will also need about 300gr lamb meat, cut in cubes. About 100-150g chanterelles mushrooms. You will also need 3 tablespoons of olive oil, salt, pepper, one bay leaf, rosemary, dill, 1 cup of wine, 2-3 cups of water and 70g tomato sauce.

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