Oysters Mushroom Rockefeller

Directions

  1. Make the topping.
  2. Combine the melted butter with the bread crumbs and cheese and mix well and set aside.
  3. Melt butter in a sauté pan. Sauté the oyster mushrooms over medium high heat until there is no liquid in the pan and the mushrooms have started to brown. Add the minced garlic to the pan and stir for 1 minute. Stir in the oysters with its liquor and cook for about 1 minute. Add in the white wine to deglaze, cook until the wine is reduced by half.
  4. Add in the lemon juice and the heavy cream.
  5. Add in the spinach and stir until the spinach starts to wilt. Add in the panko bread crumb and stir to combine.
  6. In a food processor combine the oyster and mushroom mixture until it is a rough paste. Season with salt and pepper to taste.
  7. Spoon the oyster mixture into a piping bag with a star tip and pipe the mixture into 8 of the saved oyster shells.
  8. Top with the parmesan/bread crumb mixture.
  9. Bake in a pre-heated 450 degree oven for about 15 minutes or until the topping starts to brown.
  10. Place the baked oyster on a bed of rock salt and garnish with lemon wedges and parsley.

Ingredients

  • 1 1/2 tsp Nature's Best Dairy® Butter, Salted, melted
  • 3 tbsp panko breadcrumbs
  • 1 tbsp Roma® Cheese, Parmesan, grated
  • 1 tbsp Nature's Best Dairy® Butter, Salted
  • 6 oz Peak Fresh Produce Mushrooms Oyster, rough chopped
  • 1/2 tsp Roma® minced garlic
  • 3 1/2 oz Empire’s Treasure® Oysters, (with liquor) approx. 4 large (save the shells for later use)
  • wine, dry white
  • 3/4 cup Peak Fresh Produce® Spinach, stemmed and washed
  • 2 tsp lemon juice, fresh
  • 3 tbsp panko breadcrumbs, unseasoned
  • 1 tbsp Nature's Best Dairy® Cream, Heavy, use more if needed to make the paste the right consistency
  • salt and pepper, to taste
  • salt, rock, for garnish
  • lemon, wedge(s), for garnish
  • Peak Fresh Produce® Flat Leaf Parsley, for garnish