Casserole of wild mushrooms (Stoofpotje van wilde paddestoelen / Poelee de champignons sauvages) from The Taste of Belgium (page 225) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted squab in the manner of Liège (Duifkes met jeneverbessen / Pigeonneaux a la Liegeoise); Veal kidneys with Belgian gin and mustard (Kalfsnierkes op z'n Gents / Rognons de veau a la Gantoise); Sautéed rabbit with cherry beer and dried cherries (Konijnenrug met kriek bier en gedroogde krieken / Rable de lapin a la kriek et aux cerises)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for wild mushroom suggestions.

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