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Portobello Mushroom and Creamy Clam Sauce Dinner | Erica Robbin
So hearty and delicious!
Here is an easy seafood recipe!
Credit: ericarobbin.com
Ingredients
- PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
- 2 pounds clams in shells, rinsed clean
- Water, for boiling
- 1/4 cup butter, unsalted
- 3-5 garlic cloves, finely chopped
- 1 cup fresh portobello mushrooms, sliced
- 1/2 cup heavy whipping cream
- 1/4-1/2 teaspoon garlic salt, to taste
- 1/2 teaspoon ground pepper
Directions
- PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
- Steam clams in pan of shallow water until they just begin to open.
- Drain water, reserving a few tablespoons, and set clams aside.
- In the pan, melt butter and cook over medium heat until light brown.
- Add garlic and cook until just beginning to turn golden.
- Add mushroom and cook on medium heat until just tender.
- Add cream, garlic salt, and pepper.
- Deshell clams and add to mushroom mixture along with a few tablespoons of clam juice.
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