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Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 100 grams Oysters (for cooking)
- 1 clove Garlic
- 1 Takanotsume
- 4 White mushrooms
- 75 ml Olive oil
- 1 Salt and pepper
- 1 pinch Dried parsley
- 1 tbsp Salt
- 1 1/2 tbsp Katakuriko
- 50 ml Water
- 500 ml 3% salt water
Method
- Wash the oysters with salt and katakuriko, rinse with 3% salt water, then pat dry excess water with a paper towel.
- For more detail on this, see.
- Slice the garlic and remove the core.
- Briefly rinse the mushrooms, then slice into 5 mm thick.
- Remove the seeds from the takanotsume.
- In a sauce pan, slowly heat the olive oil, garlic, and takanotsume over low heat until aromatic.
- When the garlic floats to the top, add the mushrooms and oysters, then continue to heat for about 3 minutes over low heat.
- When the oysters become plump, season with salt and pepper, sprinkle in dried parsley and it is done.
- Serve it on toasted baguettes!
- The leftover oil has a hint of oyster flavor, so it's tasty tossed with spaghetti!
