This is a dish that I created a while ago for a BBQ party. I used aluminum foil to wrap the enoki mushrooms and the clams back then. It was such a hit with minimum effort!! I was so proud of myself! :p Now I place them in a nice looking bakeware and bake it in the oven when we need a simple side dish or appetizer to impress our guests!
Serving size: 2
Ingredients:
- Olive oil x 1 tbsp
- Butter x 1 tbsp
- Garlic x 2~3 cloves (thinly sliced)
- Enoki mushroom x 2 packs
- Salt x a tiny pinch
Recipe:
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Preheat the oven to 425 F.
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Heat up the pan with medium high heat, and add in olive oil & butter together until slightly sizzling.
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Turn down the heat to low and add in garlic until the edge of the garlic turn into light yellow.
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Add in enoki mushroom and sauté with a pinch of salt.
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Plate the sautéed enoki mushroom as the bed in an ovenproof pan, place the clams on top of the enoki mushrooms.
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Put in the oven for 10 mins or until all the clams are cooked and opened up.
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Enjoy it !
Take away tips:
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Put together the olive oil and butter will bring up the boiling point so that butter won't be burned easily.
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If the clam doesn’t open up after a while, it's a bad one. DO NOT EAT THE STUBBORN UNOPENED CLAMS.
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You need a pan with some depth for this dish, cuz clams and enoki mushrooms both will release juice while cooking.
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This dish goes perfectly well with white wine!
