Lamb With Wild Mushrooms (Agnello Con Funghi) Recipe
Servings: 6
Ingredients
- 1/4 lb guanciale
- 2 lb lamb shoulder or possibly leg cut 3" cubes Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 lb mixed fresh wild mushrooms coarsely minced (porcini, chanterelle, and oyster)
- 1 ounce dry porcini mushrooms
- 3 x leeks, whites only coarsely minced
- 1 c. dry white wine
- 1/4 c. extra-virgin extra virgin olive oil
- 1 pch red pepper flakes
Directions
- Preheat the oven to 325 degrees.
- Season the lamb with salt and pepper and place in a large casserole. Add in the mushrooms, leeks, wine, extra virgin olive oil and pepper flakes, and toss well to coat and combine.
- Place the casserole in the oven and cook 90 min, stirring every 15 min. The meat should be well done and tender and the juices should be mixed. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 466 | |
| Calories from Fat 285 | 61% |
| Total Fat 31.82g | 40% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 86mg | 4% |
| Potassium 724mg | 21% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 1.42g | 1% |
| Protein 24.37g | 39% |
