Recipe

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.