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.
- 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
- 1Heat 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).
- 2Meanwhile, 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.
Drink Suggestion: Fragrant albariño. Drink suggestion by Max Allen
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