Oysters - Duxelles of Mushrooms

Oysters - Duxelles of Mushrooms
  • 12 oysters
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 12


  • 1/3 cup
    (80 mL)

    white wine

  • 2

    shallots, chopped

  • salt and pepper to taste

  • 2 Tbsp.
    (30 mL)


  • 1 Tbsp.
    (15 mL)


  • 2 tsp.
    (10 mL)


  • 5 tsp.
    (25 mL)


  • 3/4 cup
    (190 mL)

    button mushrooms, chopped

  • 1

    garlic clove, chopped

  • 1 Tbsp.
    (15 mL)


  • 1/4 cup
    (60 mL)

    fresh parmesan, grated


Wash and open oysters, set aside the shells.

In a casserole, place the oysters and their juice. Add 1/4 cup (60 mL) of white wine, a chopped shallot and season. Cook over low heat for 1 minute.

Remove the oysters from the bouillon and set aside.

Mix the flour with the butter and fold in to cooking juice to thicken the sauce.

In a frying pan over medium heat, brown a chopped shallot in a little oil. Cook for 2 minutes. Raise the heat, add the chopped mushrooms. Cook briskly 3 to 4 minutes.

Moisten with the rest of the white wine, add the garlic and oregano and cook 2 minutes. Place the stuffing in a strainer to remove the cooking juice for a drier stuffing.

Distribute the stuffing to the shells, add an oyster, coat with sauce and sprinkle with parmesan.

Cook in the oven at «broil» for 2 minutes.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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