Saturday, May 15th is the opening day for the Lake Oswego Farmers Market. As you make your way around this lovely market, stop by and visit Chef Kathryn Yeomans. She’ll be cooking the many mushrooms of Springwater Farms, incorporating fresh ingredients from around the market.
Sunday, May 16th, Chef Kathryn heads over to the King Market. King, part of the Portland Farmers Market empire, opened just 2 weeks ago to impressive crowds of hungry shoppers. Last year, an offer of fresh clams spurred this culinary creation at the Springwater Farm booth:
Vietnamese Shiitake Mushrooms with Clams
serves 2 as a main course, or 4 as an appetizer
King Market: Suddenly, I was gifted a bag of clams from a neighboring seafood vendor (Linda Brand Crab Seafood Company). Here is the result, deemed delicious by all that sampled this earthy, briny “surf and turf”.
- 1 pound small Vietnamese shiitake mushrooms, cut in half or left whole if they are very small
- ¼ cup extra virgin olive oil
- ½ a medium white onion, small dice
- 3 large cloves garlic, minced
- pinch of chile flake (optional)
- 2 pounds Manila or littleneck clams
- 1 pint cherry tomatoes (a combination of red and yellow give a jolt of color to this dish)
- ½ cup crisp white wine
- ¼ bunch chopped parsley
Over a medium-high flame, heat the oil in a sautoir (a sauté pan with high sides) large enough to accommodate all of the mushrooms and clams. Add the mushrooms to the hot oil and fry for several minutes, adding more oil if the pan becomes dry. Add the onions and garlic to the mushrooms and cook, stirring, until the onions begin to soften.
Add the chile flake, if using, and the clams. Give the clams and mushrooms a stir to combine, then gently stir in the tomatoes. Pour in the wine and immediately cover the pan. Steam the clams until they open. Remove the lid and stir in the parsley. Serve a bowl of clams and broth with a hunk of crusty bread, grilled and brushed with extra virgin olive oil if desired.
See you at the market!