26 School House

A series of interesting articles about techniques and concepts used in our recipes.

Sautéed Oysters and Mushrooms with Croutons

This is really easy, and perfect for those who want their oysters cooked. We shucked our own oysters, but you could use store bought shucked oysters as well. The key is not over-cooking the oysters.

1 dozen oysters
Ciabata bread
Oyster Mushrooms
Olive oil
Finely diced Shallot, scallion, or onion
3 TBS White wine
Grated Parmesan

The executive version. Sauté the mushrooms, shallot, olive oil, in pan and cook over medium high heat for a few minutes to get a little browning on the mushrooms, add Worcestershire, and garlic and cook for 30 seconds. Add white wine (deglaze) and reduce heat to low. Add cream and adjust salt and pepper. Taste and get it perfect. Add oysters and top with Parmesan. Turn off heat and finish under broiler. As soon as the oysters start to firm up and the edges slightly cool they are done. Don't overcook. Overcooking will cause them to shrink dramatically and squeeze out water. Finish with a little fresh lemon juice

Croutons. Cut bread into 1" cubes. Heat 1 TBS butter in pan with a little salt on med high heat. Throw in bread and turn to get all sides brown.