|
|
Preparation time
25 minutes
Total time:
30 minutes
|
Ingredients
Creamy mushroom
-
30 mL (2 tbsp.) butter
-
1 package (170 g) breakfast mushrooms, finely diced
-
45 mL (3 tbsp.) white wine
-
45 mL (3 tbsp.) 15% M.F. cooking cream
-
1 (about 140 g) Le Marquis de Témiscouata cheese, thinly sliced
-
To taste, Freshly ground pepper,
Chorizo and tomato
-
15 mL (1 tbsp.) butter
-
120 g (¼ lb.) thick slices of chorizo sausage, finely diced
-
2 french shallots, finely chopped
-
45 mL (3 tbsp.) white wine
-
60 mL (¼ cup) diced tomatoes with garlic and olive oil, drained
-
75 g (2½ oz.) Parmesan Reggiano cheese, flaked
-
To taste, Freshly ground pepper,
Huîtres
-
24 oysters, brushed and cleaned
|
Directions
- Place the rack in the upper part of the oven and preheat to broil.
- Open the shells and detach the oysters. Drain oysters in a strainer over a bowl and reserve the juice. Clean the lower shells and place them on a baking sheet. Place one oyster in each shell.
- In a saucepan, sauté the mushrooms or the chorizo and shallots in butter depending on the variation.
- Add the oyster juice and wine. Incorporate the cream or the tomatoes depending on the variation, and reduce by half.
- Divide mixture into the oyster shells and top with cheese. Place the oysters under the broiler for 3 minutes or until cheese melts and starts to brown.
- Season with pepper immediately before serving.
|
|