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, .

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