New (to me) - Brown Clamshell Mushrooms

[cjs]

Roy called from the store and said Safeway is starting to carry more 'gourmet'/exotic mushrooms and rattled off a few names I'd never heard of. Anyway, he brought home (for our first try) Brown Clamshell mushrooms.


This is what I found about them –
“As the name implies, cooking with the Brown or Alba Clam Shell evokes the subtle flavors of seafood.

Clam Shell mushrooms should be thoroughly cooked. This mushroom will enhance seafood, pork, or chicken dishes. The versatile Clamshel, also known as Hon- or Buna-Shimeji, is distinguished by its mild shellfish flavor. Its quarter-size caps with 2 to 3 inch white stems retain a crunchy texture even after the requisite thorough sautéing. We recommend a hot sauté to coax the most flavors out of this mushroom. The taste may be further enhanced with garlic or shallots. The Clamshell is a pleasant addition to seafood soups or bisques, stew, sauces, or stir-fries.”

The minute I started sautéing them with the onions for the topping, the briny aroma just exploded. They smelled so good!! I’ve never heard of them before. They are just delicious!





forgot to add a picture of the mushrooms -

[Mare749]

I have seen those but never knew what to do with them. Will be trying them now! Your pizza looks delicious.

[cjs]

Maryann, with the subtle sea/briny flavor, I'm trying to figure out how else to use them without overpowering them. By the way this is one of the 400 cal. fix ideas.

[Mare749]

Only my opinion, but I think less is more and wouldn't mess with perfection. If I find them when shopping this week, I'm going to just do a simple pasta dish like mushroom orzo.

[cjs]

You're right Maryann - think that's why they were so good on the pizza. Simple flavors.

[Gourmet_Mom]

That looks awesome! I'm thinking a simple dish as well.