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Chanterelle and Parmesan Oysters
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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
