Clams with mushrooms

Clams with mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This recipe comes from Galicia, one of the most important culinary regions of Spain. Spaniards eat seafood with gusto and are equally enthusiastic about meat, but mushrooms are not as popular as they are in France or Italy. This curious but very tasty recipe is one I ate in a restaurant and then managed to recreate from memory.

Ingredients

Quantity Ingredient
500g fresh ceps or orange birch boletes
1kg venus clams
1 medium onion, finely chopped
1 red pepper, deseeded and cubed
2 garlic cloves, crushed
2 tablespoons parsley, finely chopped
4 tablespoons olive oil
150ml dry white wine
1 pinch powdered saffron
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms, then coarsely chop. Clean the clams in fresh water. Discard any that are broken or that gape open.
  2. Fry the onion, pepper, garlic and parsley in the oil in a large pan for 5 minutes over a low heat. Add the chopped mushrooms and continue to cook until soft.
  3. Add the wine and continue frying for a minute to let the alcohol evaporate. Add some salt and pepper and the saffron, and mix well. Finally add the clams, cover the pan and cook over a high heat until the clams open. Discard any that remain closed.
  4. This can be eaten as a first course with bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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