Honshimeji: Beach Style
Recipe provided Chef Rich Landau
1 12oz container honshimeji mushrooms ( aka clamshell. aka beech mushrooms )
2 ears of corn - kernels shaved
1/4 cup chopped onion
1 cup diced potatoes.
2 cups vegetable stock
1 cup diced plum tomato
pinch saffron
2 TBLsp olive oil
salt and pepper
2 tsp old bay seasoning
1/4 cup dry white wine
1 garlic clove crushed
1 tsp fresh thyme or parsley or dill or any combination of the three- chopped
saute the onion andf garlic in the olive oil.
when golden, deglaze with white wine
reduce the wine by half then add the veg stock, tomatoes, potatoes, mushrooms and corn
simmer until the potatoes are tender - about 10 min.
add the old bay, herbs and saffron
simmer 3-4 more minutes.
serve with crusty bread and a drizzle of some more olive oil
