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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I like this recipe!!
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. :)
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?