About the Dish
Creamy dishes are perfect for white wines with mild acidity that can enjoy aging and concentration. If you mix several types of mushrooms instead of just one, the complexity increases. The rich taste of the sour cream sauce mixed with the lamb, combined with the vanilla flavour derived from the aging of wine barrels, is a marriage that makes you feel the depth of autumn.
- 150g Lamb (cut off)
- 1 pack Shimeji
- 1 pack Maitake mushroom
- 2 King oyster mushroom
- 1 clove Garlic
- 50cc Sour cream
- 1tbsp White wine
- 1tbsp White soup stock
- 1tsp Honey
- Olive oil, salt, pepper: each as needed
Heat olive oil in a frying pan, add the lamb, season with salt and pepper, sear both sides well, and remove to a tray.
Add olive oil to the same frying pan, add garlic and mushrooms, and fry over medium-high heat.
When the mushrooms have softened, add the sour cream, white wine, dashi soy sauce and honey, cover and simmer for about 3 minutes.
Remove the lid and stir-fry for about 1 minute to reduce the juice.
Wine name: Chardonnay Veneto Barrique
Producer: Lione dei Dogi
Importer: Nichio Shoji