Horn of plenty mushrooms with rabbit

That black freaky mushroom is just so delicious and fragrant, perfect in sauce with meat. Here’s a dish my mother has been doing for years in autumn, after our mushroom pickings in the forest. It’s very easy to make, tasty and will give a twist to your daily meals.

Of course, you can also use other kinds of fragrant mushrooms like boletus or chanterelle.

 

Prep: 15 minutes

Cooking: 30 minutes

 

Makes 2 to 3 main dishes

  • 4 rabbit legs or 1/2 rabbit in pieces
  • 1/2 onion
  • 1 tbsp flour or corn starch
  • 1 cup dry white wine
  • 1/2 cup water
  • 10.5 oz horn of plenty mushrooms

 

Clean and wash the mushrooms, then drain.

In a saucepan, sauté the pieces of rabbit in a drizzle of hot oil until nicely browned on all sides. Salt and pepper.

Add the onion thinly minced.

When it’s all golden brown, sprinkle on the flour and toss to coat the meat with flour.

Stir in the wine, then water and mushrooms.

Bring to simmer and leave to stew over low heat for 30 to 45 minutes until the sauce reduces.

Serve with boiled or steamed potatoes.

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