The South African Cook Book by Diane Kersey - HTML preview

Mushrooms with Oysters

6 cups heavy cream

2 oz. Shiitake mushrooms, sliced

4 teaspoon dry white wine

2 teaspoons chopped shallots

4 cups oysters

Salt to taste

Pepper to taste

4 brioches, hollowed out and warm

Method: Pour the heavy cream into a heavy sauce pot. Place pot on stove top and adjust heat so cream simmers slowly. Allow cream to reduce in volume by half of the original amount. Cook Shiitake mushrooms with white wine and shallots for 10 minutes. Add oysters and cook until oysters begin to curl around the edges. Add reduced cream to oysters and mushrooms, and season with salt and pepper. Divide hot mixture equally into each warm brioche and serve. Serves 4

Brioche – A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.