Ameijoas à Bulhão Pato (Clams Bulhão Pato Style - SHELLFISH-FREE)
A classic Portuguese dish reimagined without shellfish. Tender mushrooms are sautéed with garlic, cilantro, white wine, and lemon juice for a bright and flavorful snack.
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Ingredients
- about 450 g Cremini mushrooms, quartered
- 4 cloves Garlic, minced
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Dry white wine
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat, approximately 400°F (200°C).
- 2Add the about 450 g of cremini mushrooms, quartered, and the 4 cloves of garlic, minced, to the hot skillet. Sauté, stirring occasionally, until the mushrooms are tender and have a browned appearance, about 8 to 10 minutes.
- 3Pour the 1/2 cup of dry white wine and the 2 tablespoons of lemon juice into the skillet. Bring the liquid to a simmer and cook for 2 to 3 minutes, allowing the sauce to reduce slightly.
- 4Stir in the 1/4 cup of fresh cilantro, chopped, along with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
- 5Serve the Ameijoas à Bulhão Pato immediately.
Substitutions
Clams → (avoids Shellfish)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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