Creamy Oyster and Shiitake Stew

Creamy Oyster and Shiitake Stew
Photo by Scott Phillips


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

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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