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Chanterelle and Parmesan Oysters Recipe

Chanterelle and Parmesan Oysters

Chanterelle and Parmesan Oysters

From Martha Stewart

Chanterelle and Parmesan Oysters Recipe

Ingredients

  1. 2 tablespoons unsalted butter
    1/4 cup minced shallots
    6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
    2 tablespoons fresh lemon juice
    1 tablespoon minced fresh flat-leaf parsley
    2 tablespoons creme fraiche
    Freshly ground black pepper
    1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
    1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

  1. Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute. Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.
  2. Scrub reserved oyster shells and dry. Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese. Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately.

Serves 3.

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