Creamy Oysters and Mushrooms in Brioche Pots

cook 20 mins
  • 150 ml (1/4 pint) dry white wine or Champagne
  • 2 shallots, finely chopped
  • 100 ml (3 1/2 fl oz) double cream
  • 25 g (1 oz) butter
  • 2 pancetta rashers, sliced into thin matchsticks
  • 75 g (3 oz) oyster mushrooms, halved if large
  • 8 oysters, shucked (reserving the liquor)
  • 4 individual brioche breads
  • handful of chives, finely chopped, plus extra to garnish (optional)
  • Boil the wine or Champagne with the shallots in a saucepan until reduced by half. Add the cream and cook until you have a rich, creamy sauce.
  • Heat 15 g (1/2 oz) of the butter in a frying pan. Add the pancetta and cook for 2 minutes until turning golden, then add the mushrooms and cook for 3 minutes until browned all over. Add to the sauce with the oysters and their liquor and cook for 2 minutes.
  • Meanwhile, slice the lid off each brioche and pull out most of the bread inside. Melt the remaining butter in a small saucepan and brush all over the inside of the brioche. Place on a baking sheet in a preheated oven, 200°C (400°F), Gas Mark 6, for 5–10 minutes until crisp.
  • Stir the chives into the sauce, then spoon into the brioche pots, scatter with more chives, if you like, and serve.
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