Kathy K.s’ Oyster Pan Roast
Baguette or ciabatta roll, sliced
3 T unsalted butter
2 slices bacon, cut into small dice
1 medium shallot, minced
8 oz. whole mushrooms, cleaned and quartered
1/2 cup dry white wine
1 pint shucked oysters, drained reserving liquor
1/2 t cayenne pepper
1/2 t dried thyme
1 cup heavy cream
1 T Worcestershire sauce
1/4 t Tabasco (optional)
Toast bread and put in the bottom of a wide shallow bowl.
Melt the butter in a large sauté pan over medium-high heat and cook the bacon until nearly crisp.
Add the shallot and mushrooms and cook until shallot is translucent and mushrooms start to brown
Add wine and scrape up browned bits at the bottom of the pan. Let simmer a few minutes to further cook the mushrooms.
Add the drained oysters, cayenne and thyme and simmer a couple of minutes.
Add reserved oyster liquor, cream, Worcestershire sauce and Tabasco, if using, stirring to incorporate ingredients and saucy is creamy. Do not overcook the oysters, if needed, remove from the pan and set aside until sauce is creamy.
Season with salt and pepper.
Spoon oysters and sauce over toasted bread.
Kathy is a Palisades farmers’ market habitué