Lamb & Wild Morel Stew - Forest For Dinner | Wild Food Specialist on Vancouver Island

Ingredients

• 34 g dried morels
• 2 carrots
• 1 onion
• 2 garlic cloves
• 3 cups chicken stock
• 1 cup 18% cream
• 1 cup sherry wine (cooking wine)
• 15 oz lamb leg or shoulder, diced, fat removed
• 25 g butter
• 1 Tbsp flour
• 1 ½ Tbsp mustard
• ½ Tsp thyme
• 3-4 bay leaves
• 2 sprigs rosemary
• Salt & pepper