Ingredients
- 2 tablespoons unsalted butter, at room temperature, plus more for the dish
- 1 tablespoon canola oil
- 2 green onions, white and green parts chopped
- 1/2 red bell pepper, finely chopped
- 1/2 pound white button mushrooms, thinly sliced
- Coarse salt and fresh ground black pepper
- 2 pints shucked oysters, drained (about 60 small)
- 1/4 cup all-purpose flour
- 1 cup milk, warmed
- 1/4 cup grated Parmigiano-Reggiano cheese (about 1 oz)
- 2 tablespoon chopped fredh flat-leaf parsley
- 1/4 teaspoon sweet Hungarian paprika
- Pinch cayenne
- 1/2 cup fresh or panko breadcrumbs
How to Make
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Step 1: Place oven rack 6" below broiler and preheat broiler, and brush a gratin dish with butter.
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Step 2: In lg skillet, heat oil over medium-high heat.
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Step 3: Add green onions, bell pepper, and mushrooms and season with salt & pepper.
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Step 4: Saute until vegetables are soft, about 5 minutes.
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Step 5: Add the oysters and stir to combine.
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Step 6: Decrease heat to low and cook until oysters are firm, an additional 5 minutes. Remove from heat and keep warm.
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Step 7: In medium saucepan, melt 2 T butter over medium heat.
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Step 8: Stir in the flour and cook until foamy, about 2 minutes.
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Step 9: Add the milk and bring to a boil over medium-high heat, stirring constantly until thickened, 3-5 minutes.
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Step 10: Add the cheese, stir to combine.
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Step 11: Pour the cheese sauce over the oyster mixture, stir to combine.
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Step 12: Add parsley, paprika, and cayenne. Taste and adjust for seasoning with salt & pepper.
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Step 13: Pour mixture into prepared gratin dish and top with breadcrumbs. Broil until browned and bubbling, about 10 minutes.
We hope you enjoy this recipe!
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