Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • Recipes Dads Love
    Recipes Dads Love
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • Strawberry Mojito
    Strawberry Mojito
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
next
Creamy Oyster and Shiitake Stew recipe

Creamy Oyster and Shiitake Stew

by Kristine Kidd
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Silky and soothing, this soup-like stew is elegant enough for entertaining. To make it quickly, buy sliced mushrooms and shucked oysters. Serve some toasted or grilled bread alongside the stew, if you like. Serves 4

See wine pairing for this recipe Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients olive oil shiitake mushrooms onions more more
1-1/2 Tbs. olive oil
8 oz. sliced shiitake mushrooms (4 cups)
1 medium yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1-1/2 cups bottled clam juice
3/4 cup heavy cream
1 lb. shucked oysters (liquor reserved)
1-1/2 tsp. chopped fresh thyme

Heat the oil in a wide, heavy-duty 5- to 6-quart pot or a deep 12-inch skillet over high heat until shimmering hot. Add the mushrooms and the onion and season with salt and pepper. Cook, stirring, until the mushrooms are wilted and the onion is softened, about 3 minutes. Stir in the clam juice and cream and bring to a boil.

Add the oysters and their liquor and simmer, adjusting the heat as necessary, until the oysters plump and their edges curl, about 3 minutes. Season to taste with salt and pepper.

Serve the stew sprinkled with thyme.

nutrition information (per serving):
Calories (kcal): 270; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 11; Protein (g): 5; Monounsaturated Fat (g): 9; Carbohydrates (g): 15; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 75; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 120 , pp. 66
October 25, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by Heidi_Sue, 1/27/2013This is wonderful! I couldn't find shiitake mushrooms at the grocery store, so I substituted portabellas instead--plus I added a little lemon juice and a minced clove of garlic to the stew. Finally, I topped each bowl of soup with shards of Parmigiano-Reggiano. It was great. :)