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Xai amb Bolets

Name: Xai amb Bolets
Total time: 90 min
Yield: Serves 4
Cuisine: Andorra
Ingredients: 600g Lamb; 250g Mushrooms; 1 Onion; 2 Tomato; 3 cloves Garlic; 150ml White wine; A pinch Thyme; 1 Bay leaf; 3 tbsp Olive oil; 1 tsp Salt; A pinch Black Pepper; 200ml Water

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Lamb braised with forest mushrooms and white wine — an Andorran autumn dish.

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📖 The Story Behind This Dish

In Andorra, autumn dishes made with mushrooms (bolets) from the Pyrenean forests are a seasonal pleasure. Xai amb bolets means 'lamb with mushrooms': lamb is browned and braised with mushrooms, onion, tomato, and white wine. It combines meat from lambs raised on mountain pastures with the bounty of the forest.

🌆 Where it's eaten: In an Andorran mountain home in autumn, a clay pot of lamb and mushroom stew is set on the table for the family back from mushroom foraging.

🥕 Ingredients (serves 4)

Lamb 600g
Mushrooms 250g
Onion 1
Tomato 2
Garlic 3 cloves
White wine 150ml
Thyme A pinch
Bay leaf 1
Olive oil 3 tbsp
Salt 1 tsp
Black Pepper A pinch
Water 200ml

👩‍🍳 Instructions

Season the lamb with salt and pepper, brown in olive oil, and remove.
Sauté the chopped onion and garlic, add the chopped tomato, and cook down.
Return the meat, add the white wine, and cook off the alcohol.
Add water, thyme, and bay leaf, cover, and simmer 45 minutes.
Add the mushrooms, simmer 15 minutes, and season with salt.

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