Uploaded August 2021 | Updated September 2026, 1 hour ago
These delicious baked oyster treats are based on experiences of similar dishes in a couple of different local Japanese restaurants. The recipe itself need not be especially Japanese in flavor, though of course you are welcome to make additions or substitutions as desired. For instance, small strips or powder of nori would lend a very Japanese and pleasantly smoky flavor to these. Mitsuba could also be used in place of all the green herbs.
Speaking of Japanese cooking, we use panko in this recipe but crushed saltines would also work just fine. Similarly, probably any reasonably-fleshy variety of mushroom will work for this recipe. We chose to use oyster mushrooms, which become fairly soft when cooked; for even more meatiness, king oyster mushrooms could be used, which retain a lot of texture after cooking.
The process of creating these ramekins requires some coordination and attention to timing. One does not want to overcook the oysters. The mushrooms will first be sauteed, then any vegetables which need softening, and then the cream is allowed to reduce around them. Once it has reduced, the oysters and their liquor are added, to allow the oysters to start to cook. Bread or cracker crumbs are stirred through right at the end, and then the mixture is portioned immediately into the ramekins, topped, and thrust into the oven.
Makes enough for 4 people, 1 ramekin each.
Equipment:
• 4 4” ramekins
• baking sheet or roasting pan to hold ramekins (no water bath)
• large skillet
• flexible, heatproof spatula
Ingredients:
12 ea oysters if small, else 4 large; reserve liquor
1/2 cup oyster mushroom diced
1 Tbsp butter
1 ea shallot
1 clove garlic
1 cup cream
1/2 tsp vermouth or Pernod
1-3 tsp spinach chiffonade
1/2 - 1 tsp parsley chiffonade
1/4 tsp tarragon chiffonade
2+1 Tbsp panko or crushed saltine
2 oz mild cheddar cheese 50 g; grated
Procedure:
1. Preheat the oven to 350F
2. In the skillet, melt the butter over medium-high heat and use it to fry the mushrooms.
3. Meanwhile, prepare the chiffonade herbs and mince the shallot and garlic.
4. Once the mushrooms have nice color, add the herbs and the cream, and allow the cream to bubble and reduce to half its volume until it becomes sticky and shows a “reverse ribbon” when stirred.
5. Add the oysters and their liquor, and allow the edges to just start to curl.
6. Stir through two-thirds of the bread or cracker crumbs.
7. Portion the oysters (or pieces) into the ramekins evenly, and then top them with their share of the remaining panko and of the grated cheese.
8. Place the topped ramekins into the oven for about 15 minutes, until they are bubbling and the cheese has browned just slightly.
9. Allow to cool briefly and consume while still warm.
Music: bensound.com/royalty-free-music
These delicious baked oyster treats are based on experiences of similar dishes in a couple of different local Japanese restaurants. The recipe itself need not be especially Japanese in flavor, though of course you are welcome to make additions or substitutions as desired. For instance, small strips or powder of nori would lend a very Japanese and pleasantly smoky flavor to these. Mitsuba could also be used in place of all the green herbs.
Speaking of Japanese cooking, we use panko in this recipe but crushed saltines would also work just fine. Similarly, probably any reasonably-fleshy variety of mushroom will work for this recipe. We chose to use oyster mushrooms, which become fairly soft when cooked; for even more meatiness, king oyster mushrooms could be used, which retain a lot of texture after cooking.
The process of creating these ramekins requires some coordination and attention to timing. One does not want to overcook the oysters. The mushrooms will first be sauteed, then any vegetables which need softening, and then the cream is allowed to reduce around them. Once it has reduced, the oysters and their liquor are added, to allow the oysters to start to cook. Bread or cracker crumbs are stirred through right at the end, and then the mixture is portioned immediately into the ramekins, topped, and thrust into the oven.
Makes enough for 4 people, 1 ramekin each.
Equipment:
• 4 4” ramekins
• baking sheet or roasting pan to hold ramekins (no water bath)
• large skillet
• flexible, heatproof spatula
Ingredients:
12 ea oysters if small, else 4 large; reserve liquor
1/2 cup oyster mushroom diced
1 Tbsp butter
1 ea shallot
1 clove garlic
1 cup cream
1/2 tsp vermouth or Pernod
1-3 tsp spinach chiffonade
1/2 - 1 tsp parsley chiffonade
1/4 tsp tarragon chiffonade
2+1 Tbsp panko or crushed saltine
2 oz mild cheddar cheese 50 g; grated
Procedure:
1. Preheat the oven to 350F
2. In the skillet, melt the butter over medium-high heat and use it to fry the mushrooms.
3. Meanwhile, prepare the chiffonade herbs and mince the shallot and garlic.
4. Once the mushrooms have nice color, add the herbs and the cream, and allow the cream to bubble and reduce to half its volume until it becomes sticky and shows a “reverse ribbon” when stirred.
5. Add the oysters and their liquor, and allow the edges to just start to curl.
6. Stir through two-thirds of the bread or cracker crumbs.
7. Portion the oysters (or pieces) into the ramekins evenly, and then top them with their share of the remaining panko and of the grated cheese.
8. Place the topped ramekins into the oven for about 15 minutes, until they are bubbling and the cheese has browned just slightly.
9. Allow to cool briefly and consume while still warm.
Music: bensound.com/royalty-free-music
