Casserole of wild mushrooms (Stoofpotje van wilde paddestoelen / Poêlée de champignons sauvages) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

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

Accompaniments: Pan-roasted squab in the manner of Liège (Duifkes met geneverbessen / Pigeonneaux à la Liégeoise); Veal kidneys with Belgian gin and mustard (Kalfsnierkes op z'n Gents / Rognons de veau à la Gantoise)

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.

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