Chanterelle and Parmesan Oysters

Chanterelle and Parmesan Oysters
Chanterelle and Parmesan Oysters
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  • Summary

    This recipe for chanterelle and parmesan oysters is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo.

    Ingredients

    • 2 tablespoons unsalted butter
    • 1/4 cup minced shallots
    • 6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon minced fresh flat-leaf parsley
    • 2 tablespoons creme fraiche
    • Freshly ground black pepper
    • 1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 3
    • Amount Per Serving
    • Calories: 115 % Daily Value *
    • Total Fat: 11 g 16.49%
    • Saturated Fat: 7 g 33.4%
    • Trans Fat: 0 g %
    • Cholesterol: 29 mg 9.76%
    • Sodium: 60 mg 2.51%
    • Calcium: 73 mg 7.35%
    • Potassium: 66 mg 1.88%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.72%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 0 g 1.87%
    • Sugar: 1 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 8.75%
    • Vitamin C 4.58%
    • Vitamin D 0.57%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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