Baked Oysters with Mushroom Ragout and Aioli | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Baked Oysters with Mushroom Ragout and Aioli

Source:

From John Myers of Aquatic Culture.

It was demonstrated for CUESA’s Market to Table program on December 11, 2010.

Makes 2 dozen oysters

INGREDIENTS

2 cloves garlic, peeled
Pinch salt, plus more to taste
2 egg yolks
1 cup olive oil
1 teaspoon preserved lemon rind, minced
1 tablespoon fresh lemon juice
Freshly ground black pepper
2 tablespoons clarified butter or olive oil
1 or 2 shallots, minced
1 cup wild mushrooms (some options: oyster, maitake, chanterelle, shiitake), cleaned and sliced
1 clove garlic, peeled and crushed in a mortar
1 sprig thyme, leaves picked
1 tablespoon chopped parsley leaves
Splash dry white wine
2 dozen small to medium oysters
Preserved lemon rind, minced, for garnish

PREPARATION

  1. Aioli: using mortar and pestle, mash the garlic and salt to a smooth paste. Add egg yolks to mortar, continuing to blend into a smooth paste. Incorporate oil by slowly drizzling in while mashing until mixture is thick like mayonnaise. Add the preserved lemon and lemon juice; season with salt and pepper. Mix to incorporate all ingredients. Cover and chill in the refrigerator until ready to serve.
  2. Mushroom ragout: heat butter or oil over medium-high heat in a sauté pan and add shallots; sauté until translucent. Add the mushrooms and cook for 4 to 5 minutes, stirring frequently. Add the garlic, thyme and parsley; cook for 3 more minutes. Add wine and cook until most of the liquid has evaporated. Season with salt and pepper. Remove from heat and set aside.
  3. To finish oysters:  preheat a broiler. Shuck the oysters and put on a lined sheet pan. Top each oyster with a generous spoonful of mushroom ragout. Place a dollop of aioli on top of the ragout. Broil until golden blonde. Garnish with preserved lemon. Serve on a warm platter (ideally on a rock salt platter garnished with seaweed and lemon).

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »