Side Pannel
Chesapeake Oysters & Mushrooms
Chesapeake Oysters & Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 pt Heavy cream
- 2 oz Sliced Shiitake mushrooms
- 4 ts Dry white wine
- 2 ts Chopped shallots
- 4 c Chesapeake oysters
- Salt & pepper to taste
- 4 Brioche; hollowed & warm
Directions
Pour the heavy cream into heavy sauce pot. Place pot on stove top & adjust
heat so cream simmers slowly. Allow cream to reduce in volume by half of
the original amount. Cook shiitake mushrooms w/ white wine & shallots for
10 min. Add oysters & cook only until oysters begin to curl around edges.
Add reduced cream to oysters & mushrooms & season w/ salt & pepper. Divide
hot mixture equally into each warm Brioche & serve.
THE TRELLIS
DUKE OF GLOUCESTER ST.;WM'SBURG
WINE:STERLING SAUVIGNON BLANC
heat so cream simmers slowly. Allow cream to reduce in volume by half of
the original amount. Cook shiitake mushrooms w/ white wine & shallots for
10 min. Add oysters & cook only until oysters begin to curl around edges.
Add reduced cream to oysters & mushrooms & season w/ salt & pepper. Divide
hot mixture equally into each warm Brioche & serve.
THE TRELLIS
DUKE OF GLOUCESTER ST.;WM'SBURG
WINE:STERLING SAUVIGNON BLANC
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