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12 large to medium size Pacific oysters (shucked on the half shell)
1 small shallot
2 T. unsalted butter
1 c. wild mushrooms
1 tsp. minced garlic
½ c. dry white wine
1 tsp. chopped tarragon
1½. heavy whipping cream
1 c. spinach
1 egg yoke
1 tsp. olive oil
salt and pepper
½ c. parmesan cheese



  1. Preheat oven to 400 degrees. Cut the mushrooms into little pieces. Mince the shallot. In a 12-inch skillet on high heat, cook the mushroom, shallot, and garlic in butter. Cook until the mushrooms are soft season with salt and pepper.
  2. Add the wine and tarragon and cook until the wine is reduced and almost dry. Add 1 cup of cream and cook the cream until somewhat thick. Place this mixture in a bowl and allow it to cool. Meanwhile sauté the spinach in the olive oil and season with salt and pepper. Cook the spinach until wilted and transfer it to a cutting board. Chop the spinach roughly into small pieces. When it is cool enough squeeze any water off and add it to the mushroom mixture and stir it in. With a wire whisk whip the remainder of the cream until thick (make sure the cream is cold). Add the yolk to the thickened cold cream. Add the yolk and cream mixture to the mushroom mixture stir in the Parmesan. Place the oysters on a baking pan and top with the mushrooms and bake until brown and bubbly. About 15 minutes