The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mushrooms, clams and pipis in white wine


The Basques love mushrooms as much as the French do - you'll find them in many meat, seafood and vegetable dishes. While they might use razor clams and barnacles in the Basque country, we've gone for more widely available pipis and clams. Try adding some soaked dried porcini to enhance the mushroom flavour, if you like.

You'll need

100 ml olive oil 100 gm each king brown and oyster mushrooms 3 garlic cloves, finely chopped Pinch of smoked sweet paprika, or to taste ¼ tsp cayenne pepper, or to taste 250 ml dry white wine, such as albariño 400 gm each of clams and pipis, soaked in cold water to remove grit, drained To serve: coarsely chopped flat-leaf parsley and finely grated lemon rind

Method

  • 01
  • Heat oil in a frying pan over high heat, add mushrooms and sauté until golden (3-5 minutes). Increase heat to high, add garlic and spices and sauté until fragrant (2-4 minutes).
  • 02
  • Meanwhile, bring wine to the boil in a saucepan, add clams and pipis, season to taste and cook, covered, shaking pan occasionally, until clams and pipis open (3-5 minutes). Remove from heat, discard any unopened clams and pipis. Transfer clams, pipis and 60ml cooking liquid to mushroom mixture, scatter parsley over, season to taste with sea salt, freshly ground black pepper and lemon rind, stir to combine. Serve warm.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant albariño.

Featured in

Oct 2009

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×