Chanterelle And Parmesan Oysters Recipes

CHANTERELLE AND PARMESAN OYSTERS

Chanterelle and Parmesan Oysters image

This recipe for chanterelle and parmesan oysters is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

TIMOTHY MAXSON'S OYSTER AND CHANTERELLE PUDDING

Timothy Maxson's Oyster And Chanterelle Pudding image

Provided by Nancy Harmon Jenkins

Categories appetizer, side dish

Time 1h15m

Yield Six servings

Number Of Ingredients 16

Ingredients

1 pound shucked oysters, drained (about 24 large oysters)
2 tablespoons lemon juice
2 tablespoons chopped chives
5 tablespoons butter
1 pound chanterelles, sliced (see note)
1/2 sweet red pepper, cut into julienne strips, about 1/2 cup
4 scallions, thinly sliced
3 shallots, finely chopped
1 clove garlic, finely chopped
1/4 pound chorizo, diced, or spicy Italian sausage, diced
2 tablespoons minced parsley
2 large eggs
1/2 cup heavy cream
2 cups roughly crumbled day-old corn bread
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Preheat the oven to 450 degrees.
Slice the oysters into bite-sized pieces. Combine with the lemon juice and the chives in a large bowl and set aside.
Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes). Drain, reserving the liquid in a bowl. Set the mushrooms aside.
In the same frying pan, melt two more tablespoons of the butter over medium heat. Saute the red peppers, scallions, shallots and garlic until soft. Add the sausage and brown it gently. Add the sausage mixture and the mushrooms to the bowl of oysters. Add the minced parsley and mix well.
In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream. Stir in the corn bread and season with salt and pepper to taste. Gently fold into the sausage, mushroom and oyster mixture. If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream. The consistency should be that of a cake batter.
Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter. Spoon in the mixture; there should be enough to fill the dish just to the top.
Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set. Remove from the oven and let stand for 15 minutes before serving.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 590 milligrams, Sugar 5 grams, TransFat 0 grams

CLASSY CHANTERELLE MUSHROOMS AND POTATOES

Classy Chanterelle Mushrooms and Potatoes image

Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.

Provided by Soup Loving Nicole

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound baby Dutch yellow potatoes
2 tablespoons butter, divided
8 fresh sage leaves
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 teaspoon dried thyme
1 medium onion, sliced
6 ounces sliced chanterelle mushrooms
1 pinch salt
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.3 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 230.5 mg, Sugar 2.7 g

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