| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood | 4 | Servings |
INGREDIENTS
| 2 | pt | Heavy cream |
| 2 | oz | Sliced Shiitake mushrooms |
| 4 | ts | Dry white wine |
| 2 | ts | Chopped shallots |
| 4 | c | Chesapeake oysters |
| Salt & pepper to taste | ||
| 4 | Brioche; hollowed & warm |
INSTRUCTIONS
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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