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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
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    BOX 33

  • 1/3 cup
    (80 mL)
    white wine
  • 2
    shallots, chopped

  • salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    flour
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    2.5 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
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    340 g SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    oil
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    1 L SELECTED VARIETIES

  • 5 tsp.
    (25 mL)
    butter
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    340 g SELECTED VARIETIES

  • 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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