This is a shamelessly quick and easy recipe. Wild mushrooms (‘wild' is how they are labelled in my supermarket) are a delicate affair. Overcook them and they wilt miserably. Here I use the ‘en papillote’ method. Its similar to steaming, except more flavour is sealed in. The short cooking time here suits the shellfish too. Serve as a starter with some bread to mop up the sauce.
Ingredients (per person)
100g wild mushrooms
7 to 9 raw clams (purged)
A good splash of white wine
20g butter
Pinch of saffron
A few torn leaves of tarragon (to serve)
Method
Ingredients (per person)
100g wild mushrooms
7 to 9 raw clams (purged)
A good splash of white wine
20g butter
Pinch of saffron
A few torn leaves of tarragon (to serve)
Method
- Heat the oven to 180C.
- Place a sheet of foil on your work surface. Tear the mushrooms into medium sized pieces and scatter on the foil. Season with a little salt.
- Arrange the clams amongst the mushroom pieces. Add a good splash of white wine.
- Scatter a pinch of saffron over and add the butter in small pieces.
- Place a larger sheet of foil over the top and tent it slightly, then seal the edges carefully,
- Cook in the oven for 12 minutes. Open the 'papillote' and decant to a shallow bowl or plate.
- Serve with a few tarragon leaves scattered over.
