Title: Chesapeake Oysters & Mushrooms
Categories: Seafood
Yield: 4 Servings

2 pt Heavy cream
2 oz Sliced Shiitake mushrooms
4 ts Dry white wine
2 ts Chopped shallots
4 c Chesapeake oysters
Salt & pepper to taste
4 Brioche; hollowed & warm

Pour the heavy cream into heavy sauce pot. Place pot on stove top & adjust
heat so cream simmers slowly. Allow cream to reduce in volume by half of
the original amount. Cook shiitake mushrooms w/ white wine & shallots for
10 min. Add oysters & cook only until oysters begin to curl around edges.
Add reduced cream to oysters & mushrooms & season w/ salt & pepper. Divide
hot mixture equally into each warm Brioche & serve.

THE TRELLIS

DUKE OF GLOUCESTER ST.;WM'SBURG

WINE:STERLING SAUVIGNON BLANC

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.