A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lamb and Mushroom Casserole
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons olive oil
2 pounds boned lamb shoulder or leg of lamb, cut into serving pieces
1 pound mushrooms
1 cup dry white wine
salt and freshly ground black pepper
chopped parsley to garnish
directions
Heat the oil in a flameproof casserole, add the meat and fry over moderate heat until browned on all sides. Add the mushrooms, wine and enough water to just cover the meat. Season with salt and pepper to taste.
Cover and cook in a preheated moderate hot oven at 375 degrees F degrees for one hour or until the meat is tender, stirring occasionally. Serve hot, garnish with parsley.
This recipe comes from the Apulia region of Italy.
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nutrition data
Nutritional data has not been calculated yet.
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