Oyster & mushroom saute'
Posted: Oct 19th, '11, 08:25
Made this last night and it was so good I had to share it.
Melt a stick of salted butter in a big cast iron skillet or dutch oven. Finely chop 4 green onions and add to melted butter. Press in 4 cloves of fresh garlic using your garlic press (or chop it real fine) and saute' the onions and garlic slowly over low heat until solft. Add one tablespoon of lemon juice and two of sherry wine. Drain 3 or 4 dozen shucked oysters and save the likker. Add a cup of likker to the saute' and cook down. Slice up thin a couple dozen Crimini mushrooms (get small-ish ones, say the diameter of a quarter or half dollar) and add to the saute' as you cook it down, then add another cup of oyster likker and cook down again. When the mushrooms have shrunk up about as much as they are gonna, and the saute is pretty thick, add the drained oysters and spread out in the skillet and saute' for just a couple of minutes until the edges of the oysters just begin to curl, then turn off the heat and serve over toasted french bread.
The trick is to take them off the heat just as the oysters curl as its real easy to overcook and that ruins them....you want the oysters to be nice an plump. You can use pretty high heat to saute down the onions & garlic with the oyster likker as long as you stand there and stir it constatly to keep it from burning, but then go to low heat to do the final cook-down of likker and the oysters themselves. Its okay to do the saute' ahead of time an hour or so and just let it sit on thee stove until you are ready to do the oysters, just heat it up and go.
UV
Melt a stick of salted butter in a big cast iron skillet or dutch oven. Finely chop 4 green onions and add to melted butter. Press in 4 cloves of fresh garlic using your garlic press (or chop it real fine) and saute' the onions and garlic slowly over low heat until solft. Add one tablespoon of lemon juice and two of sherry wine. Drain 3 or 4 dozen shucked oysters and save the likker. Add a cup of likker to the saute' and cook down. Slice up thin a couple dozen Crimini mushrooms (get small-ish ones, say the diameter of a quarter or half dollar) and add to the saute' as you cook it down, then add another cup of oyster likker and cook down again. When the mushrooms have shrunk up about as much as they are gonna, and the saute is pretty thick, add the drained oysters and spread out in the skillet and saute' for just a couple of minutes until the edges of the oysters just begin to curl, then turn off the heat and serve over toasted french bread.
The trick is to take them off the heat just as the oysters curl as its real easy to overcook and that ruins them....you want the oysters to be nice an plump. You can use pretty high heat to saute down the onions & garlic with the oyster likker as long as you stand there and stir it constatly to keep it from burning, but then go to low heat to do the final cook-down of likker and the oysters themselves. Its okay to do the saute' ahead of time an hour or so and just let it sit on thee stove until you are ready to do the oysters, just heat it up and go.
UV