Baked Maitake Oysters New Orleans Style
Maitake mushrooms are commonly known among English speakers as hen-of-the-woods,
ram's head and sheep's head.
- 1 strip thick-cut apple wood smoked bacon, finely chopped
- 1/4 cup yellow onions, chopped
- 1/8 teaspoon sambal
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup cream
- 1/4 cup dry white wine
- 1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
- 2 tablespoons Parmesan, finely grated
- 2 teaspoon fresh lemon juice
- 2 teaspoons parsley leaves, finely chopped
- 2 heads Maitake mushrooms
- Salt and pepper to taste
- Olive oil
- 1 tablespoon truffle caviar (optional for garnish)
- Heat the oven to 400 degrees F.
- Fry the bacon until just crisp in a medium skillet over medium-high heat.
- Add the onions and sambal and cook, stirring for 2 minutes.
- Add the garlic and butter, and cook, stirring for 2 minutes or until the
- Add the flour and, stirring slowly and constantly, cook for 2 minutes.
- Add the cream and wine and stir to blend. Reduce the heat to medium, and
then add shucked oysters. Using a hand blender or food processer, puree until
the mixture is thick, 3 to 4 minutes.
- Add the Parmesan, lemon juice, and 1/2 of parsley and stir to blend. If
needed, add salt and pepper to taste. Remove from the heat, let cool to room
- Toss heads of Maitake in bowl with olive oil, salt, and pepper. On a preheated
grill or skillet lightly char each side of the mushrooms approximately 2-3 minutes
each side. Let cool.
- Gently remove stems of mushrooms and cut pieces approximately 1-inch in
size ("oyster" size).
- Arrange the reserved oyster shells on the prepared baking sheet. Fill each
shell with “Oyster Mushroom” and top with about 1 1/2 tablespoons of the sauce,
spreading the sauce evenly out to the edges of the shell to completely cover
the oyster. Bake until the sauce is lightly browned, about 15-20 minutes.
- Using tongs or a spatula, carefully transfer the hot shells to serving plates,
garnish with remaining parsley, and serve immediately.
- Oysters can be topped with truffle caviar.
Recipe courtesy of Doug G., Flik Independent School Dining Sous Chef.
Recipe and photo used with permission from: