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Mushroom recipes

Braised lettuce with spring lamb and shiitake mushrooms

20 minutes

Braised lettuce with spring lamb and shiitake mushrooms

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

4 free-range Karoo-lamb steaks (about 500g)
200 g shiitake mushrooms
Olive oil
6 baby gem lettuces, rinsed and halved
1 1/2 cups chicken or vegetable stock
1/2 cup dry white wine
1 crushed clove garlic
Few sprigs thyme
Sea salt and milled pepper
On the side: pasta or brown rice

Method

Trim excess fat from the lamb. Briefly rinse the mushrooms, remove the stems and brush off any grit. Pat dry.

Brown the lamb in as little olive oil as possible in a suitable pan

Remove and season. Stir-fry the mushrooms in the same pan, adding a little more oil if necessary. Remove and season. Add the lettuce and brown lightly.

Remove and season. Pour in the stock and wine. Add the garlic and thyme. Bring to a bubble, then reduce the liquid over high heat until lightly thickened.

Add the lamb and mushrooms and reheat for a few minutes. Add the lettuce and quickly reheat. Check seasoning.

TASTE’s take:

Use portabellini mushrooms when shiitake are not available.

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Braised lettuce with spring lamb and shiitake mushrooms

Braised lettuce with spring lamb and shiitake mushrooms

Ingredients

Method