A hearty stew with potatoes, oysters, cream and herbs, suitable as a main course or starter.
1 tbsp sliced shallots (1/2 moon shape)
1/10 of a leek, julienned finely
2 tbsp finely diced potatoes
1/2 tbsp butter
A pinch of fresh thyme
1 oyster mushroom, shredded by hand
1 tbsp white wine
1/2 cup 35% cream
6 shucked oysters
A dash of hot sauce
A dash of Worchestershire sauce
1 grating of nutmeg
Step 1: Gently sauté the shallot, leek and potatoes in the butter.
Step 2: Add the fresh thyme and shredded oyster mushroom.
Step 3: Add the white wine, hot sauce and Worchestershire sauce.
Step 4: When the oyster mushroom has softened somewhat, add the 35% cream and bring to a simmer.
Step 5: Add the 6 oysters with some liquor and cook very briefly until the oysters edges begin to curl.
Step 6: Transfer to serving bowl and grate a tiny hint of nutmeg over top.
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