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Oysters - Duxelles of Mushrooms https://www.metro.ca/userfiles/image/recipes/Huitres-Duxelles-champignons-4433.jpg PT20M PT10M PT30M
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.
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12 oysters 1/3 cup (80 mL) white wine 2 shallots, chopped salt and pepper to taste 2 Tbsp. (30 mL) flour 1 Tbsp. (15 mL) butter 2 tsp. (10 mL) oil 5 tsp. (25 mL) butter 3/4 cup (190 mL) button mushrooms, chopped 1 garlic clove, chopped 1 Tbsp. (15 mL) oregano 1/4 cup (60 mL) fresh parmesan, grated
Oysters - Duxelles of Mushrooms

Oysters - Duxelles of Mushrooms

Rate this recipe
7 Votes
12
oysters
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    oysters
  • 1/3 cup
    (80 mL)
    white wine
  • 2
    shallots, chopped

  • salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    flour
  • 1 Tbsp.
    (15 mL)
    butter
  • 2 tsp.
    (10 mL)
    oil
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  • 5 tsp.
    (25 mL)
    butter
  • 3/4 cup
    (190 mL)
    button mushrooms, chopped
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  • 1
    garlic clove, chopped
  • 1 Tbsp.
    (15 mL)
    oregano
  • 1/4 cup
    (60 mL)
    fresh parmesan, grated
Imprimer ma sélection

Preparation

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

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