Oysters with chanterelles and parmesan
4 servings
30 minutes
Oysters with chanterelles and parmesan is an exquisite dish that combines the freshness of the sea with the rich earthy tones of forest mushrooms. Yugoslav cuisine is known for its harmonious flavors, and this recipe may trace back to the traditions of coastal regions where oysters were a valued delicacy. Chanterelles add a delicate nutty note, while parmesan contributes sharpness and depth of flavor. Crème fraîche and lemon juice highlight the freshness of the seafood, creating a balanced combination. The dish is perfect for festive dinners or romantic evenings when you want to impress guests with refined taste. Serving it immediately after baking will give you warm, aromatic oysters with a crispy golden crust that reveal their gastronomic elegance.
1
Preheat the grill in the oven.
2
In a small skillet, melt butter over medium heat. Add finely chopped shallots and sauté for a minute. Then add finely chopped chanterelles and lemon juice. Let the liquid evaporate for about a minute. Stir in parsley and crème fraîche. Season with pepper.
- Butter: 2 tablespoons
- Shallots: 20 g
- Chanterelles: 200 g
- Lemon juice: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Crème fraiche: 2 tablespoons
- Freshly ground black pepper: to taste
3
Clean the oysters well and remove the top shells.
4
Place the oysters in their shells on a baking sheet, add a small amount of mushroom mixture to each, and sprinkle with cheese.
- Fresh oysters: 12 pieces
- Chanterelles: 200 g
- Grated Parmesan cheese: 30 g
5
Grill until golden brown for a few minutes and serve immediately.
- Coarse salt: to taste