Timothy Maxson's Oyster And Chanterelle Pudding

Name: Timothy Maxson's Oyster And Chanterelle Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shucked oysters, drained (about 24 large oysters); 2 tablespoons lemon juice; 2 tablespoons chopped chives; 5 tablespoons butter; 1 pound chanterelles, sliced (see note); 1/2 sweet red pepper, cut into julienne strips, about 1/2 cup; 4 scallions, thinly sliced; 3 shallots, finely chopped; 1 clove garlic, finely chopped; 1/4 pound chorizo, diced, or spicy Italian sausage, diced; 2 tablespoons minced parsley; 2 large eggs; 1/2 cup heavy cream; 2 cups roughly crumbled day-old corn bread; Salt to taste, if desired; Freshly ground pepper to taste

Servings: persons

1 pound shucked oysters, drained (about 24 large oysters)
2 tablespoons lemon juice
2 tablespoons chopped chives
5 tablespoons butter
1 pound chanterelles, sliced (see note)
1/2 sweet red pepper, cut into julienne strips, about 1/2 cup
4 scallions, thinly sliced
3 shallots, finely chopped
1 clove garlic, finely chopped
1/4 pound chorizo, diced, or spicy Italian sausage, diced
2 tablespoons minced parsley
2 large eggs
1/2 cup heavy cream
2 cups roughly crumbled day-old corn bread
Salt to taste, if desired
Freshly ground pepper to taste

1
Preheat the oven to 450 degrees.
2
Slice the oysters into bite-sized pieces.
3
Combine with the lemon juice and the chives in a large bowl and set aside.
4
Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes).
5
Drain, reserving the liquid in a bowl.
6
Set the mushrooms aside.
7
In the same frying pan, melt two more tablespoons of the butter over medium heat.
8
Saute the red peppers, scallions, shallots and garlic until soft.
9
Add the sausage and brown it gently.
10
Add the sausage mixture and the mushrooms to the bowl of oysters.
11
Add the minced parsley and mix well.
12
In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream.
13
Stir in the corn bread and season with salt and pepper to taste.
14
Gently fold into the sausage, mushroom and oyster mixture.
15
If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream.
16
The consistency should be that of a cake batter.
17
Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter.
18
Spoon in the mixture; there should be enough to fill the dish just to the top.
19
Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set.
20
Remove from the oven and let stand for 15 minutes before serving.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound shucked oysters, drained (about 24 large oysters), 2 tablespoons lemon juice, 2 tablespoons chopped chives, 5 tablespoons butter, and more.

Yes, Timothy Maxson's Oyster And Chanterelle Pudding falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!