Kyoko's Oyster Cream Sauce
1 pot of Double Cream
15-20g of Oyster mushrooms.
A few shallots
Salt and pepper
Olive Oil
Heat double cream in your sauce pan gently over medium heat.
Add your 15-20g of chopped Oyster mushrooms.
Sauté a few shallots in a small amount of olive oil.
Add cream to shallots, simmer for a further 5-10 minutes or so, until sauce thickens.
Salt and pepper to taste. Serve with pasta, chicken, or baked potatoes.
Oyster Mushrooms over Sole
4 filets sole fish
225g oyster mushrooms whole
½ cup grated romano cheese
2 tbsp finely chopped chives
2 tbsp chopped parsley
½ cup bread crumbs
½ cup double cream
¼ cup white wine
olive oil
Preheat your oven to 350°C. Place all four sole filets in a pyrex dish. Place oyster mushrooms on top and sprinkle on cheese and bread crumbs.
Pour over your olive oil, add chives and garlic. Pour wine and cream slowly.
Bake for 15 to 20 minutes at 350°C.
Top with fresh parsley.
Serve with steamed rice or salad.