Baked Oysters With Herb Crust Recipe

About this recipe

A delightful pescatarian dinner featuring tender baked oysters topped with a crispy herb-infused cracker crust. Perfect for a satisfying and elegant evening meal.

Ingredients

• 125G Daylesford Organic Brandy Butter
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 200G All Things Butter Unsalted Butter
• 500G Mixed Wild Mushrooms, 500G
• - Tata Salt
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 3 cups of panko breadcrumbs, 3/4 cup melted butter, 1 teaspoon salt, and 1 teaspoon. Mix well to create a crumbly topping.
3. 3. In another bowl, whisk together 2 eggs and 1 3/4 cups milk until smooth.
4. 4. Grease a baking dish with a small amount of butter. Arrange 1 pound of mushrooms evenly in the dish.
5. 5. Pour the egg and milk mixture over the mushrooms, ensuring they are evenly coated.
6. 6. Sprinkle the cracker and herb mixture evenly over the top of the mushrooms.
7. 7. Bake uncovered in the preheated oven for 1 hour, or until the topping is golden brown and the mushrooms are cooked through.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Enjoy your baked mushrooms with herb crust!