Tag Archives: Baby Portobello Mushroom

Irish Lamb Stew

The house is smelling lovely and making everyone’s mouth water.  The Irish Lamb Stew is a labor of love  and worth every minute.  The oven does most of the work, slowly cooking the lamb to melt in your mouth perfection.  And just because I am making it for St. Patrick’s Day, absolutely does not mean that you cannot make this any other day of the year.


  • 3 lbs. boneless leg of lamb, cut into 1 inch cubes
  • 8 medium size Yukon gold potatoes, sliced
  • 2 large yellow onions, halved and then sliced
  • 1 1/2 lbs. carrots, sliced
  • 1/2 cup parsley, chopped
  • 4 shitake mushrooms, sliced
  • 8 baby Portobello mushrooms, sliced
  • 32 oz. beef broth
  • 1 can of Guinness
  • 1/4 cup flour.  Enough flour to coat the meat.
  •  plus about 2 tbsp. to make slurry for gravy.
  • 2 tbsp. Extra Virgin Olive Oil
  • Salt and pepper to taste

Making Irish Stew

Preparing all ingredients prior to beginning is the easiest way to keep the kitchen from exploding with all of these items.  Slice and chop all veggies and cube the meat.  You’ll need a extra large pot for this recipe because it will serve between 8-10 people.  I love my cast iron pans so I chose the largest Dutch Oven that I have.

Pre-heat the oven to 300 degrees so that it is ready when you are to put the stew in to finish cooking.

Now, in a large bowl (or using a gallon size zipper bag) pour the flour in with the meat along with salt and pepper.  Coat the lamb with the flour.  The Dutch Oven should also be pre-heated at medium high heat on the stove top with the olive oil.

Braising the Lamb

Sauté until lamb is browned.  About 10 minutes.  Then add onions and mushrooms and cook until slightly tender.  Add the carrots and potatoes.


This part is key to the rich flavor of the stew.  DO NOT FORGET THE GUINNESS!  LOL

Lovely Day for a Guinness

Pour the whole can into the meat and veggies.  Yup the whole can.  If you would like some for yourself, open another.  Then add the beef broth and parsley.  Stir well.  Place the lid on the Dutch Oven and put the whole kit and caboodle into the oven to cook for 3 hours.


You will want to check on the stew about every 30 minutes and stir it just to make sure it is cooking properly.  At about 30 minutes prior to the stew being finished in the oven, pull it out of the oven and make the slurry.

Take a large glass measuring cup.  I use is a 2 cup measure.  Ladle about 3-4 spoonfuls of the broth from the stew into the measuring cup and mix with  2 tbsp. of flour.  Whisk this together then pour back into the stew.  This will thicken the broth and make a wonderful gravy!



Cover and return to the oven for the remaining cooking time.  Let the oven do the work for you!


Once the Irish Lamb Stew is finished, let it stand for 15 minutes or so.  The veggies and the lamb will be so tender and delicious.  A perfect combination to serve with the Wheat Irish Soda Bread.  Cheers!

Creamy Truffle Sauce with Wild Mushroom Linguine

Happy Friday, friends!

Yes, I am still having fun creating dishes with my Farmers Market finds. But do not worry if you cannot find the exact ingredients where you are, just substitute with what may be available at your local market and I am certain it will turn out just as delightful!  Creamy Truffle Sauce with Wild Mushroom Linguine is another recipe that you must definitely try!  It was literally prepared in just under a half an hour but sure does not taste like it.


  • 1 pound Baby Portobello Mushrooms, sliced
  • 1 pound Wild Mushroom Linguine pasta (or regular linguine)
  • 1/2 cup Truffle Gold cheese, shredded (or white artisan cheese)
  • 1 tsp. lemon thyme
  • 1/2 tsp. oregano, lightly chopped
  • 1 medium shallot, finely chopped
  • 1/2 cup unsalted butter
  • 2 tbsp. flour
  • 2 cups whole milk
  • 1/2 cup white wine

Mushroom Ingredient Basket

In a large skillet, melt the butter on medium heat.  Add sliced mushrooms and sauté until tender.  Once the mushrooms are cooked, add the shallot and herbs.  Stir.

Sprinkle the flour over the mushrooms and stir in white wine.  The mixture will be thick at this point but keep stirring so that it does not stick to your pan.

sauteed mushrooms

Slowly stir in the milk until the sauce looks creamy.  Add the shredded cheese and allow to melt into the sauce.  Salt and Pepper to taste.

mushroom cream

Cook the linguine according to the package directions, drain and add to the Creamy Truffle Sauce.  Toss together and serve straight away with a glass of Italian Chianti or a chilled white wine.

Creamy truffle sauce with wild mushroom pasta