This recipe came about the other day when I got my CSA box and inside was a lovely packet of Brown Alba Clamshell mushrooms. My good lady said she didn’t know what to do with them, had never cooked with them before and to be honest, was afraid of them. Lucky for me I like it when I’m put to task.
I decided to take baby steps, keeping it super simple with a recipe that highlights the subtle earthy flavour of these mushrooms atop something she’s not afraid of–toast. If you haven’t cooked this type of mushroom before this is a great way to spread your wings.
Serves One or Two Tasting Portions
1 cup Brown Clamshell mushrooms
1 tbsp tarragon – chopped
1/4 cup water
1 tbsp olive oil
drizzle truffle oil (optional)
Preheat saute pan on medium heat, 1 minute. Drizzle olive oil and add mushrooms. Saute for 3 minutes tossing occasionally until beginning to soften. Add water and tarragon and saute for another minute. Once water has almost completely evaporated, taste and season with S&P. Remove from heat.
To serve: Spoon over some toasted Ezekiel bread and drizzle with truffle oil to finish, which is divine if you have it. Two thumbs up from the Missus so be brave and give ’em a go!
NOTE: If you wanted to save the trunk or stem you could use it to make a mushroom stock for a risotto or soup.
All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.