Oysters on Mushrooms with Hollandaise Sauce

Name: Oysters on Mushrooms with Hollandaise Sauce
Yield: Serves 6
Ingredients: 1 lb/450 g mushrooms, wiped, stalks trimmed level with the caps, and finely chopped; 1 small onion, red if possible, skinned and finely chopped; 1 small onion, red if possible, skinned and finely chopped; 2 oz/56 g butter + 1 tbsp sunflower oil; Hollandaise Sauce; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 oz/56 g butter + 1 tbsp sunflower oil; Depending on their size, allow 5–6 oysters per person; they are, like all shellfish, filling; Depending on their size, allow 5–6 oysters per person; they are, like all shellfish, filling

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

As cultivated shellfish becomes so much more readily available to us, I love to make the most of it. For most people shellfish is a very real treat, and therefore perfect for a main course for more than just the family. For the unfortunate few who are allergic to shellfish, or to one species of shellfish (because I know people who can’t eat prawns, or crab, but who can eat other types of shellfish), it is only fair to warn anyone for whom you haven’t cooked very frequently if you intend to

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method