Ossobuco with Dryad’s saddle mushrooms

Ossobuco with Dryad’s saddle mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

That very special Italian dish, ‘ossobuco’, is world-famous now, and everyone knows that the recipe’s title refers to the cut of meat used. This is slices of veal shank in cross-section, with the marrow bone in the middle (‘ossobuco’ means a bone with a hole). Traditionally, ossobuco does not contain mushrooms, but in my opinion, their addition makes the dish even more delicious!

Ingredients

Quantity Ingredient
300g dryad’s saddle mushrooms
20g dried ceps
10g dried morels
4 x 225g ossobuco pieces
plain flour, for dusting
4 tablespoons olive oil
1 small onion, finely chopped
150ml red wine
400g canned italian peeled tomatoes, drained of half the juice
salt, to taste
pepper, to taste

Method

  1. Clean the fresh mushrooms well, then slice. Soak the 2 types of dried mushrooms in warm water for 20–30 minutes, then drain. Keep the soaking water for another dish. Trim the morel stalks.
  2. Salt the veal pieces and dust with flour. Heat the oil in a casserole dish and fry the pieces 2 at a time until brown on both sides. Remove from the dish and set aside. In the same oil, fry the chopped onion until slightly brown, then add the dried mushrooms and wine, and allow to evaporate for a minute or so. Add the fresh mushroom slices, along with the tomatoes and some salt and pepper to taste. Cover the casserole and cook over a low heat, on top of the stove, for 1 1⁄2 hours, until the meat is meltingly tender. Serve with rice or gnocchi.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
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