Yield 4 - Dinner Servings
2 OZ UNSALTED BUTTER
1 CUP HEAVY WHIPPING CREAM
1 TBSP FRESH MINCED GARLIC
4 OZ FRESH MUSHROOMS (Sliced)
2 OZ FRESH BABY SPINACH LEAVES
1 TSP WHOLE THYME LEAVES
1 TSP WHITE PEPPER
1 -1/2 TBSP SILVER SPRING PEPPADEW® MUSTARD SAUCE ( See Chef Notes)
1/2 CUP CHARDONNAY WINE
1 LB MUSHROOM STUFFED RAVIOLIS (NOT dried raviolis, But refrigerated
fresh, are highly recommended)
1/4 CUP GREEN ONIONS (Sliced)
1 PINT FRESHLY SHUCKED OYSTERS
1/4 CUP SHREDDED ASIAGO CHEESE
1/4 TSP SMOKED SPANISH PAPRIKA
In a large Teflon skillet and over medium high heat add the first eight ingredients, gently stir, insuring that the sauce does not burn. After 3 -5 minutes the sauce will start to thicken, the spinach will wilt and the mushrooms will release their moisture. This is done so as to simmer the fresh garlic without any possibility of burning. Slowly add the wine and simmer until the sauce thickens to coat a spoon.
Meanwhile, in a preheated sauce pan, boil the raviolis to "al dente", or about 2 minutes. Drain, and add the raviolis and green onions to the simmering sauce, cook for about 2 minutes.
Inspect the oysters for shells, pearls or any mud (remove if required). Add the oysters to the sauce and poach until oysters start to curl, about 1 minute. The oysters will begin to release their liquor which will be absorbed by the raviolis, thus keeping the sauce a velvety thickness. NOTE!! DO NOT OVER COOK THE OYSTERS!!! Serve immediately!
Raw Oysters are NOT created equally!!! Some are VERY salty and some are NOT. Adjust for salt if needed.
Garnish with shredded Asiago cheese and smoked Spanish paprika.
Silver Spring Peppadew® Mustard Sauce is chosen because of it's sweet, slightly smoky yet spicy flavor. The mustard is smooth and creamy, bold and very distinctive. Oysters accept well these flavors, so this unusual mustard is HIGHLY recommended.
A full tablespoon of fresh garlic may appear to be excessive. But the mushrooms, spinach and raviolis are mild in flavor and in a humble Cajun's thoughts need the additional spice!
For a contrast I would suggest a sharp dry Pinot Grigio wine.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: May 10, 2012