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.
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