Mushroom vin with lamb chops [Harry Koeppel] from Fantastic Fungi: Community Cookbook (page 191) by Eugenia Bone

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Notes about this recipe

  • Acarroll on July 13, 2024

    Second attempt not made to the recipe but it was too good not to share. We had TONS of the delicious vin sauce left over so I mixed a generous amount with radiatore pasta (perfect shape for all the sauce to cling to it. Then served with a simple seared filet mignon on top. I liked this version much better, but the integrity of the gorgeous sauce was not lost! I still have a small jar of the sauce that I put in the freezer for some future use.

  • Acarroll on July 04, 2024

    This sauce was amazing. Although you need to at least triple the stock recipe - I came up with 6 oz after following thr directions exactly. We also hated the lamb but I think this cut is just not for us - I would make again with a good cut of steak. Also discarding the mushrooms seems wasteful - I don't see why you wouldn't mix the rehydrated mushrooms into the sauce. Would be good with some mashed potatoes, or veg, or both.

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