Baked Oysters With Wild Mushroom Ragout Recipes

"FRANK'S BAKED OYSTERS" WITH MUSHROOMS, GARLIC BREAD CRUMBS, AND ROMANO CHEESE

Steps:

• Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.

BAKED OYSTERS WITH WILD MUSHROOM RAGOUT

Steps:

• Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
• Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
• Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
• Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
• Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
• Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
• Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

BAKED OYSTERS

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

CREAMY WILD MUSHROOM RAGOUT

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.