Chesapeake oysters & mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Heavy cream |
| 2 | ounces | Sliced Shiitake mushrooms |
| 4 | teaspoons | Dry white wine |
| 2 | teaspoons | Chopped shallots |
| 4 | cups | 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
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .