Baked Oysters and Wild Mushroom Cups
This recipe makes 6 portion servings
Ingredients
- 12 fresh oysters
- Milk, optional
- 1/4 cup butter
- 1 diced onion, small
- 1 small seeded and diced green pepper
- 3/4 lb sliced fresh chanterelle mushrooms
- Salt
- Pepper
- 3 tbsp all purpose flour
- 3/4 cup whipping cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1/4 cup dry breadcrumbs
- 1 tbsp chopped fresh parsley
Preparation
Shuck oysters, reserving liquor in measuring cup. If necessary, add enough milk to make 1/2 cup (125 mL). Halve oysters if large; set aside along with liquid.
In large skillet, melt 2 tbsp (25 mL) of the butter over medium-high heat; cook onion, green pepper and mushrooms for 10 to 15 minutes or until tender and moisture has evaporated. Season with salt and pepper to taste. Set aside.
In saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 2 minutes. Whisk in cream and oyster liquor; cook, stirring constantly, until boiling. Cook for 2 to 3 minutes longer or until thickened and smooth. Stir in 2 tbsp (25 mL) of the cheese. Pour in wine; cook for 2 minutes. Stir in mushroom mixture.
Divide oysters among six 3/4-cup (175 mL) custard cups or ramekins; pour sauce over. Combine remaining cheese, bread crumbs and parsley; sprinkle over oyster mixture. Bake on baking sheet in 450ºF (230ºC) oven for 8 to 10 minutes or until bubbling and topping is golden.
- Keywords : Appetizers; Bake; Skillet; Valentine's Day; Green pepper; Oysters; Mushrooms; Cream; Parmesan; White wine;
Related content
-
-
Pâté en Croûte
Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small...
-
Toast Cups with Escarole Pancetta Topping
Garnish these delicate bites with a sprinkle of Parmesan cheese.
-
Mushroom Cheesecakes
Mini savoury cheesecakes topped with shiitakes make a splendid appetizer.
