Quick And Easy Smoked Oyster With Wild Mushroom Brie Appetizer Food

BAKED OYSTERS WITH WILD MUSHROOM RAGOUT

Steps:

• Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
• Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
• Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
• Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
• Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
• Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
• Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

GRILLED WILD MUSHROOM AND BRIE CHEESE SANDWICH

Steps:

• Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
• Add the shallots and garlic and cook for an additional 2 minutes.
• Add the chopped herbs.
• Add the white wine and reduce until the liquid is evaporated.
• Season with salt and fresh ground black pepper and set aside.
• Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
• Divide the mushrooms into four and place them evenly on the four slices of bread.
• Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
• Cut and serve immediately.

EASY SMOKED OYSTER SNACK

Steps:

• Spread cream cheese on Triscuits.
• Top each with a smoked oyster.

MUSHROOM APPETIZER

Steps:

• Saute cleaned mushrooms in butter for 5 minute.
• Sprinkle with one of the Good Seasons mix.
• Simmer, not boil, covered, for 1-1/2 hours.
• Serve with party toothpicks, warm or room temperature.
• Servings determined by size of mushrooms used.

QUICK AND EASY SMOKED OYSTER WITH WILD MUSHROOM BRIE APPETIZER

Steps:

• Soften the brie. I microwaved it for a few seconds until it just started to melt out because I like it a little warm. Don't let it go too long or it will just be goo.
• Spread about a teaspoon of the soft brie (rind and all) onto each Ritz cracker.
• Top each cheesy cracker with 1/2 to one whole smoked oyster, depending on their size. Pop the whole thing in your mouth and be amazed.