| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
16 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh mushrooms; chopped |
| 4 |
oz |
Garlic; finely chopped |
| 2 |
oz |
Shallots or white part of green onions; finely chopped |
| 3 |
c |
Dry white wine (up to) |
| 2 |
|
Bay leaves |
| 1 |
pn |
Thyme |
|
|
Salt & pepper |
|
|
Oysters |
|
|
Hollandaise sauce |
INSTRUCTIONS
Saut. chopped mushrooms in butter; add garlic and shallots, chopped fine.
Then add and reduce white wine, bay leaves and thyme. Add salt and pepper.
Cover fresh oysters in a casserole dish with mushroom sauce. Cook in a 450
degree oven until oysters are done. Cover with a Hollandaise sauce and
brown under broiler.
LA PROVENCE
HIGHWAY 190, 4 MILES EAST OF
MANDEVILLE, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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