No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chanterelle and Parmesan Oysters

This recipe for chanterelle and parmesan oysters is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo.

  • servings: 3




  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons creme fraiche
  • Freshly ground black pepper
  • 1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


  1. Step 1

    Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute. Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.

  2. Step 2

    Scrub reserved oyster shells and dry. Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese. Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately.

The Martha Stewart Show, October Fall 2007