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Creamy Oyster and Shiitake Stew

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Serves 4

  • by Kristine Kidd from Fine Cooking
    Issue 120

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.

  • 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

This 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. :)

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