Lamb With Mushrooms

Preparation:

Preparation: Salt and pepper the shoulder, carefully brushing it with a little lightly salted oil. Place it on a baking tray with four tablespoons of oil and cook for an hour in a preheated oven at 200 degrees. Remove and keep warm. In a saucepan, pour a glass of hot water, the cream and 100 g of mushroom stems, well cleaned and cut into small pieces. Leave to cook for a quarter of an hour. Meanwhile, in a pan with the butter, quickly flavor the mushroom caps cut into slices over high heat. Add the whole garlic cloves. Salt and pepper. Continue cooking over a moderate heat for a quarter of an hour, add the chopped parsley, then remove the garlic cloves. On a serving plate, serve the lamb cut into slices with the hot sauce and a side dish of porcini mushrooms. Accompanying wines: Dolcetto Di Dogliani DOC, Trentino Marzemino DOC, Copertino Rosso DOC (young).