- Portion size 6 servings
- 12 fresh oysters
- milk optional
- 1/4 cup butter
- 1 onion small
- 1 small green pepper
- 3/4 lbs sliced fresh chanterelle mushrooms
- 3 tablespoons all purpose flour
- 3/4 cups whipping cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1/4 cup dry breadcrumbs
- 1 tablespoon chopped fresh parsley
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.