Mains
Stem medallions
Thick stem medallions, floured and deglazed with white wine: a surprising texture.
Time20 min
Servings2 people
DifficultyMedium
Ingredients
4 large king oyster stems
2 tbsp flour
1 knob of butter
1/2 glass of white wine
Parsley, salt, pepper
Method
1
Cut the stems into medallions one and a half centimetres thick and press them lightly with your palm.
2
Flour the medallions and shake off the excess.
3
Brown them in foaming butter for 3 minutes per side, until golden crust forms.
4
Deglaze with the wine, raise the heat and let it reduce until the pan juices turn syrupy.
5
Salt, pepper, chopped parsley and serve right away with the pan juices on top.
Tip
Save the caps for the sautéed recipe: here you only need the stems, which are the firmest part.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
