Timothy Maxson's Oyster And Chanterelle Pudding

Name: Timothy Maxson's Oyster And Chanterelle Pudding
Total time: 1 h 15 min
Yield: Six servings
Ingredients: 1 pound shucked oysters, drained (about 24 large oysters); 2 tablespoons lemon juice; 2 tablespoons chopped chives; 5 tablespoons butter; 1 pound chanterelles, sliced (see note); 1/2 sweet red pepper, cut into julienne strips, about 1/2 cup; 4 scallions, thinly sliced; 3 shallots, finely chopped; 1 clove garlic, finely chopped; 1/4 pound chorizo, diced, or spicy Italian sausage, diced; 2 tablespoons minced parsley; 2 large eggs; 1/2 cup heavy cream; 2 cups roughly crumbled day-old corn bread; Salt to taste, if desired; Freshly ground pepper to taste

By Nancy Harmon Jenkins

Total Time: 1 hour 15 minutes
Rating: (0)
Notes: Read community notes

Featured in: BUSMAN'S HOLIDAY; WHEN CATERERS GO ON VACATION

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Ingredients

Yield:Six servings

1pound shucked oysters, drained (about 24 large oysters)
2tablespoons lemon juice
2tablespoons chopped chives
5tablespoons butter
1pound chanterelles, sliced (see note)
½sweet red pepper, cut into julienne strips, about ½ cup
4scallions, thinly sliced
3shallots, finely chopped
1clove garlic, finely chopped
¼pound chorizo, diced, or spicy Italian sausage, diced
2tablespoons minced parsley
2large eggs
½cup heavy cream
2cups roughly crumbled day-old corn bread
Salt to taste, if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 450 degrees.
Step 2
Slice the oysters into bite-sized pieces. Combine with the lemon juice and the chives in a large bowl and set aside.
Step 3
Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes). Drain, reserving the liquid in a bowl. Set the mushrooms aside.
Step 4
In the same frying pan, melt two more tablespoons of the butter over medium heat. Saute the red peppers, scallions, shallots and garlic until soft. Add the sausage and brown it gently. Add the sausage mixture and the mushrooms to the bowl of oysters. Add the minced parsley and mix well.
Step 5
In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream. Stir in the corn bread and season with salt and pepper to taste. Gently fold into the sausage, mushroom and oyster mixture. If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream. The consistency should be that of a cake batter.
Step 6
Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter. Spoon in the mixture; there should be enough to fill the dish just to the top.
Step 7
Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set. Remove from the oven and let stand for 15 minutes before serving.

Tip

If chanterelles are not in season, substitute morels or other wild mushrooms. If you must use cultivated mushrooms, add to them a few slices of dried wild mushrooms that have been soaked in warm water for 15 minutes.