So here’s what I did with the rest of the maitake mushrooms, although I admit it’s more about the clams than it is the shrooms.
Clams with Maitake Mushrooms
2 tablespoons extra virgin olive oil
½ pound maitake mushrooms, torn into bite-size pieces
4 cloves garlic, minced
¼ cup white wine
2 cups chicken broth
2 pounds Manila clams
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced Italian parsley
3 tablespoons cold unsalted butter, diced
Freshly ground black pepper
Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.
Serves 2 to 4 as a main course. Purchase live clams the day you intend to cook them. When you bring them home, the shells may be open, especially if they’ve been stored on ice. Tap them gently and see that they close; discard any that do not close. To prepare them, scrub with a stiff-bristled brush. Discard any clams that do not open once cooked. Serve with a baguette for sopping up the flavorful broth.