Many a mushroom hunter was hoping the rain would have the immediate effect of causing a huge—if belated—flush. My hunch is that the mycelia had already formed primordia, and the deadly combo of drought followed by deluge dealt a knockout one-two punch. At this point we should be hoping for winter species like yellowfeet and hedgehogs, though I'm not optimistic.
1/2 lb matsutake mushrooms (or more), sliced
1 lb littleneck clams in the shell, scrubbed
1 lb mussels, scrubbed and de-bearded
2 leeks, white part only, sliced
1 tbsp peanut oil
1 cup sake
1 cup chicken stock
1 scallion, thinly sliced for garnish
2. Add matsutake and cook together another couple minutes, stirring occasionally. Add sake and chicken stock and allow to simmer together a few minutes so the broth absorbs the singular matsi flavor.
3. Raise heat to high, add shellfish, and cover. Remove from heat when the clams and mussels have opened, careful not to overcook. Ladle into bowls and garnish with sliced scallion.
Serves 2 for dinner, or 4 as an appetizer.