Best Franks Baked Oysters With Mushrooms Garlic Bread Crumbs And Romano Cheese Recipes

Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia image

Provided by CJAY8248

Categories European

Time 22m

Yield 24 oysters, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley, flat-leaf preferred
2 dozen fresh oysters, shucked
3 tablespoons freshly grated imported parmesan cheese
2 tablespoons butter, cut in tiny pieces

Steps:

Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.

Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9

Roasted Mushrooms with Spicy Breadcrumbs image

Provided by Kay Chun

Time 30m

Yield Makes 2 servings

Number Of Ingredients 8

12 ounces mixed mushrooms (such as cremini, white button, portabella, king trumpet, and oyster)
3 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
2 tablespoons unsalted butter, cut into tablespoon pieces
1 cup coarse fresh breadcrumbs (from 2 slices white bread)
1 tablespoon fresh thyme leaves, chopped
1/4 to 1/2 teaspoon hot red pepper flakes
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 450°F with rack in middle.
For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices. For oyster mushrooms, tear into small clumps.
Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.
Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, 2 minutes. Add thyme and red pepper flakes and cook (there may be some popping), stirring frequently, until breadcrumbs are golden and crisp, about 2 minutes more. Remove from heat and stir in parsley.
To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.