Irish Stew With Mushrooms And Potatoes

In a medium pot, heat olive oil and butter on medium-high heat. Season lamb with salt and pepper and brown lamb on all sides.

Remove lamb and saute onions, carrots, celery and garlic on medium heat. Season vegetables with salt and pepper, add flour, and continue cooking for 3 minutes.

Deglaze pot with white wine and reduce by three-quarters. Add beer, bring it to a boil and simmer for 5 minutes.

Place lamb back into the pot, cover with chicken stock, and cook until lamb is extremely tender, about 45 minutes. Add fingerling potatoes to pot and cook until they are tender, another 20 to 25 minutes.

In a separate pan, saute black trumpet mushrooms and add them to the pot. Stir in creme fraiche and horseradish and check for seasoning, adding salt and pepper if needed.