Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
This recipe contains: Shellfish
Adding roasted shiitakes to a simple mignonette transforms oysters on the half shell. Lee Chizmar - Bolete Restaurant, Bethlehem, PA

Preheat the oven to 350 degrees. To make the mignonette, lightly coat 2 of the shiitake caps with oil. Roast in the oven for 10 minutes, until tender. Let the mushrooms cool; cut into a fine dice. Combine with the minced shallots, wine, vinegar, and pepper. Set mignonette aside.
Thinly slice the other 2 mushroom caps. Heat the remaining oil in a large sauté pan. Fry the mushroom slices until golden brown, about 3 to 5 minutes. Drain the mushrooms on paper towels.
To serve, drizzle a teaspoon of mignonette over each oyster. Garnish each oyster with 2 slices of fried shiitakes and a few slices of scallion.

Yield: 12 oysters.

Wine Suggestion: Stone Cellar Riesling or your favorite Galen Glen white wine
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