Where to buy 
Ingredients for 6 servings:
- 1 kilogram veal (cheek meat), cut into 3 x 3 cm cubes
- 1 package (170 grams) whole oyster mushrooms
- 1 package (100 grams) shitake mushrooms, cut in half, without the base
- 1 package (150 grams) whole shimeji mushrooms
- 1 tsp thyme, chopped
- 6 cloves garlic, chopped
- ½ gram saffron
- ½ bunch parsley, chopped
- salt and pepper
- ¼ cup canola oil
- 1 bay leaf
- 1 ½ tbsp cumin
- 2 liters water
Method:
- Fry meat cubes in oil until lightly browned. Add water, thyme, bay leaf. Bring to a boil. Lower heat. Cook in covered pot for 2 hours or until meat is soft. (May use pressure cooker and reduce cooking time to 1 hour.) Add water to pot if liquid has evaporated during cooking before meat has softened.
- When the meat is soft, transfer cubes to a wide and flat pot. Add the rest of the ingredients.
- Add 1 cup of the cooked liquid to the pot. Bring to a boil. Cook covered on low heat for 15 minutes.
- Remove cover. Continue cooking uncovered until most of the liquid has evaporated.
- At end of cooking time, season according to taste.
*Veal may be replaced with chicken thighs (6 pieces) or lamb shoulder (6 servings). In stage 1 of preparation, cooking time for chicken is 20 minutes / cooking time for lamb is 1 hour.
