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  • Lamb Stew With Creamy Wild Mushrooms
  • Lamb Stew With Creamy Wild Mushrooms
  • Lamb Stew With Creamy Wild Mushrooms
  • Lamb Stew With Creamy Wild Mushrooms
  • Lamb Stew With Creamy Wild Mushrooms
  • Lamb Stew With Creamy Wild Mushrooms
  • Lamb Stew With Creamy Wild Mushrooms

Lamb Stew With Creamy Wild Mushrooms

Food | March 17, 2017 | Nik Manojlovich
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  • 105
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  • Moderate

Set aside two hours to make this divine LAMB STEW WITH CREAMY WILD MUSHROOMS, and then enjoy a relaxed meal, savoring each and every bite.

My aunt Alexandra first showed me how to make her version of this recipe using pork chops. I thought the idea brilliant, but tweaked it using lamb instead. The result is surprisingly fresh-tasting and can be enjoyed with nothing more than buttered noodles or rice.

Here are a few things to consider when you prepare it:

LAMB – Use lamb shoulder and trim away any excess fat before you begin. This will ensure the cooked lamb remains tender and juicy.

MAKING IT CREAMY – The creaminess in the recipe is thanks to the combination of heavy cream and sour cream. My aunt used only sour cream, but I find that thinning it out with the heavy cream creates a silky sauce that adheres better to the lamb, mushrooms and vegetables.

MUSHROOMS – Don’t hesitate to make this dish if you only have white or brown mushrooms at your disposal – it will taste fabulous regardless. However, if you have a place that sells a selection of wild mushrooms, this is the time to use them. Varieties I’ve had great success with include: shiitake, enokitake, hedgehog, morels and chanterelles. The flavour of the wild mushrooms with the cream sauce, lemon and dill is quite sensational.

VEGETABLES – The final step of this recipe calls for the addition of a fresh vegetable component added right before you serve. I suggest something crisp and flavourful like peas or asparagus. Blanch them for just a minute before you add them to the sauce, then serve straight away.

Add a helping of this tasty LAMB STEW WITH CREAMY WILD MUSHROOMS to a bed of rice or buttered noodles to create a memorable standalone main course. Good taste awaits!


2 Responses to “Lamb Stew With Creamy Wild Mushrooms”

  1. […] for a lovely main to follow this starter? How about LAMB STEW WITH CREAMY WILD MUSHROOMS, and for dessert, CHOCOLATE MOUSSE […]

  2. […] different ways we cook it. We slow-cooked lamb shoulder to create both our LAMB STEW and our tender LAMB WITH WILD MUSHROOMS. We also enjoyed tender slices of lamb when we showed you HOW TO ROAST A LEG OF […]


Ingredients & Amounts

  • 3 pounds of lamb shoulder, cut into 1 or 1½-inch cubes
  • 6 tablespoons of butter
  • 1 sweet onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 cup of white wine
  • 2 cups of vegetable broth
  • 1 cup of 35% cream
  • 1 cup of sour cream
  • 2 shallots, chopped
  • 6 cups of assorted wild mushrooms, sliced
  • juice of one lemon
  • 1 cup of fresh dill, leaves only
  • 2 cups of fresh peas (shelled) or asparagus (cut into 1-inch pieces), blanched
  • salt and pepper to taste


  1. Melt 2 tablespoons of butter in a large, deep skillet on medium-high heat. Sprinkle prepared lamb with salt and pepper and sear in small batches until lightly browned. Set aside.
  2. Using the same skillet, add 2 tablespoons of butter then the onion and garlic. Reduce heat to medium. Cover and cook until translucent. Add wine and broth and bring to a boil. Return lamb to skillet, cover and reduce to a simmer. Cook for 1 hour and 15 minutes or, until lamb is tender.
  3. Remove lamb with a slotted spoon. Strain sauce through a fine sieve and then return to the skillet. Add cream and sour cream and cook on medium for about 10 minutes until the sauce is reduced by half.
  4. Melt final 2 tablespoons of butter in a medium-sized pot on medium heat. Add chopped shallots and cook until soft. Stir in mushrooms and lemon juice, cover and cook for about 15 minutes.
  5. Cook fresh peas or asparagus in boiling water for a minute. Use a slotted spoon to transfer to a bowl of cold water to cool. Strain and set aside.
  6. Add the dill to the sauce, followed by the cooked mushroom mixture. Return lamb to the sauce, stir, cover and allow to rest for about 15 minutes. Adjust salt and pepper to taste.
  7. To serve: add a handful of cooked vegetables to your chosen noodles or rice. Ladle on stew and extra sauce. Garnish with fresh chopped dill or parsley. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage but so is reading! I had St. Patrick’s Day on the brain as we prepared this lovely lamb main course. I only discovered this remarkable book last summer but enjoyed it thoroughly. Perhaps you will too!  Head to iBooks to add James Joyce – Dubliners to your library.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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