Hornbeam Mushroom Lamb Stew

Vacation goes by in the blink of an eye. After 3 days of not being able to escape from Antalya, everything would have been much better if I hadn't drowned in the work waiting for me at home :) As soon as I stepped into Istanbul, the old bustle started again.

Having found some time, I decided to share the lamb stew I prepared with hornbeam mushrooms that I bought from Kastamonu market in the past weeks.

When I saw hornbeam mushrooms in the market, what the hell!!! I said lots of oyster mushrooms. When I started to approach, I was immersed in thoughts, maybe not.

While I was thinking about this for a long time, the seller said that it was not oyster mushroom, but hornbeam mushroom grown on tree stumps. When I took it and examined it, I saw that although they were similar from a distance, they were quite different in structure. The root parts of the mushrooms are quite hard and really hard to pull off...

It is not a type of mushroom that dissolves in the mouth when cooked, but it shows its existence because it does not melt in the food.

If you want to make lamb stew with cultured mushrooms, add the mushrooms after the meat starts to soften.

Finally, always keep hot water on the stove while cooking the stew. Sometimes the meat is not cooked even though the water is low, in such cases you have to add hot water to the dish and continue cooking.

Love…

Ingredients for Hornbeam Mushroom Lamb Stew Recipe

• 1 kilo lamb meat
• 3 medium onion
• 1 cloves of garlic
• 1 carrot
• 400 g hornbeam mushrooms
• 5 tablespoons of oil + 1 tablespoon of butter
• salt
• black pepper
• Hot water

How to Make Lamb Stew with Hornbeam Mushrooms?

1. Wash the mushrooms in a bowl of water and cut off the rubbery stems with a knife. Divide the larger ones into 1-2 pieces as desired.
2. Chop the onions. Peel the carrot, cut it in half lengthwise and chop it. Finely chop the garlic.
3. In a large saucepan, melt the olive oil + butter and fry the cubed meat until it releases its juice.
4. Add the onion, garlic and carrot and continue frying until the onions become transparent.
5. Add water until it is 2 inches above the meat. After 15-20 minutes of cooking on medium heat, add the mushrooms and mix.
6. When the meat and mushrooms are tender and cooked, add salt and pepper to taste.
7. Cook for another 5-6 minutes on low heat and remove from the stove. Serve hot.