Name: Setas con Almejas (Mushrooms with Clams)
Yield: 4 Servings
Cuisine: Spanish
Ingredients: 1½ cups dry white wine; 2 pounds clams, rinsed (see note); 1 whole guindilla pepper or a small pinch of red chile flakes; 2 pounds assorted mushrooms, cleaned and cut into large pieces; 4 tablespoons chopped flat-leafed parsley, divided; ½ cup finely diced green bell pepper; ¼ cup finely diced red bell pepper; Pinch of saffron threads; 1 tablespoon minced garlic; Salt; 4 tablespoons olive oil, divided; 1 cup finely diced onions

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

This recipe comes out of the traditional cuisine of Galicia, Spain. Spain, in general, is known for seafood, but if you ask a Spaniard, the best seafood is from Galicia. Oak, beech, and chestnut forests filled with mushrooms cover the hills that tumble to the sea, so the combination of seafood and mushrooms reflects Galician terroir. The saffron milk cap (Lactarius deliciosus) is probably the perfect mushroom for this dish, but lots of other mushrooms work—such as edible Russula</