Ingredients
- ¼ c (60 ml) Extra-virgin olive oil
- 7 oz (200 g) oyster mushrooms, trimmed and separated
- 3 garlic cloves, minced
- pinch smoked sweet paprika
- ½ tsp (2ml) fresh thyme leaves
- 1 tsp (5ml) fresh oregano leaves
- ¼ tsp (1ml) cayenne pepper
- 1 Roma tomato, peeled, seeded and diced
- 1 c (250 ml) dry white wine
- 1 ½ lb (635 g) Manila clams
- 1 tsp (5 ml) finely grated lemon zest, for garnish
- 1 tbsp coarsely chopped flat leaf parsley, for garnish
- salt and ground black pepper, to taste
Directions
Heat oil in a large frying pan over medium high heat. Add mushrooms along with a pinch of salt and pepper and sauté until golden brown around edges, about 3 to 5 minutes. Increase heat to high and add garlic, paprika, thyme, oregano and cayenne. Continue to sauté until fraigrant, about 1 to 2 minutes. Stir in diced tomato, remove from heat and keep warm.
In a medium saucepan, bring wine to a boil over high heat. Add clams, cover and allow clams to steam, shaking pan occasionally, until clams have opened, about 4 minutes. Remove from heat and discard any unopened clams. Transfer clams and about ¼ cup (60 ml) cooking liquid to frying pan containing mushroom mixture and toss together briefly over medium high heat. Season to taste with additional salt and pepper. Serve warm garnished with a scattering of parsley and lemon zest, if desired.
Did you make this recipe? Share it on Instagram and tag @farmers.fresh.mushrooms
Find More Recipes
If you enjoyed this recipe, try these other tasty recipes:
Cream of Mushroom Soup
The earthy flavors of this mushroom soup with garlic and onion is sure to satisfy on a cool Fall or Winter day.
Crimini Mushrooms with Olive Gnocchi
Packed with Greek inspired flavors this comforting dish paired with olives, garlic and tarragon is sure to satisfy.
Crimini Mushroom Ceviche
Try this delicious vegetarian ceviche utilizing crimini mushrooms alongside fresh tortillas or tortilla chips.
