Mushroom Lamb Stroganoff

1 T. olive oil
2 clove garlic chopped
8 oz. sliced mushroom
1 lb. ground lamb
1 teaspoon salt
½ teaspoon ground pepper
1T chopped parsley
½ teaspoon oregano, thyme, basil
1 ½ cup sour crème
½ cup Lamb or chicken stock, if needed at end

In skillet, sauté ground lamb in olive oil until brown and crumbled. Add
garlic and mushrooms (rinsed in water with 2T lemon juice, then drained)
Add seasonings and continue to cook for 10-15 minutes until mushrooms
are tender. Can be made ahead up to this point. When ready to serve, add
sour crème and reheat over low heat stirring until well mixed. Stock made
be added if too thick for serving. Serve with rice, grits, pasta or as a filling
for pita (delicious with shredded lettuce and chopped tomato, like a gyro)

Jamison Farm
Latrobe, Pennsylvania