Agnello con Funghi

Agnello con Funghi


4 servings

  • 500 g Lamb cut into cubes
  • 500 g Mushrooms
  • 2 tablespoons Butter
  • 4 Chopped onions
  • Salt to taste
  • Black pepper q.b.
  • 1 branch Rosemary
  •  ½ cup hot water


Melt the butter in a saucepan and roast the lamb and onions.

Sauté the mushrooms in the butter and add them to the casserole with the lamb.

Now incorporate hot water and cover the saucepan letting it simmer for 10-15 minutes.

At this point add salt and pepper and add the rosemary and continue to cook over low heat for about 10 minutes.

If you want a liquid consistency for the sauce, add more water.

Source :

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.