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Pour the heavy cream into heavy sauce pot. Place pot on stove top & adjust
heat so cream simmers slowly. Allow cream to reduce in volume by half of
the original amount. Cook shiitake mushrooms w/ white wine & shallots for
10 min. Add oysters & cook only until oysters begin to curl around edges.
Add reduced cream to oysters & mushrooms & season w/ salt & pepper. Divide
hot mixture equally into each warm Brioche & serve.
THE TRELLIS
DUKE OF GLOUCESTER ST.;WM'SBURG
WINE:STERLING SAUVIGNON BLANC
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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