Creamy Oyster and Shiitake Stew

Creamy Oyster and Shiitake Stew
Photo by Scott Phillips


  • 1-½ Tbs. olive oil
  • 8 oz. sliced shiitake mushrooms (4 cups)
  • 1 medium yellow onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1-½ cups bottled clam juice
  • ¾ cup heavy cream
  • 1 lb. shucked oysters (liquor reserved)
  • + 1 more ingredients
    • 1-½ tsp. chopped fresh thyme

Heat the oil in a wide, heavy-duty 5- to 6-quart pot or a deep 12-inch skillet over high heat until shimmering hot. Add the mushrooms and the onion and season with salt and pepper. Cook, stirring, until the mushrooms are wilted and the onion is softened, about 3 minutes. Stir in the clam juice an...

View full recipe at Fine Cooking


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