Savory Oyster and Shiitake Pie




  • 10-12 fresh or defrosted shucked oysters, patted dry and dusted with potato starch (or corn starch, or flour)
  • 8 large, or 12 small, fresh shiitake mushrooms, hard stem tips removed, caps sliced or diced.
  • a bit of flour and milk for a white sauce made from the oyster drippings
  • 1/2 cup Shiso-Walnut Pesto (recipe follows)
  • One pie crust

First, prepare the pie crust. Blind bake it at 200 C (400 F) degrees for 30 minutes, then let cool.  Once it’s cooled, brush it with one egg yolk (optional).

Place the starch-dusted oysters in a heated pan with butter and olive oil and cook over medium heat. Don’t touch the oysters until the bottoms are browned, then turn them over and brown the other side. Take the oysters out of the pan and onto a plate to cool. Once cooled, place the oysters in a neat ring inside the cooled pie crust.



Put sliced shiitake in the pan with the oyster drippings (adding a bit of olive oil if necessary) and cook over low heat till mushrooms are soft. Sprinkle 1-2 tablespoons flour over the cooked mushrooms, and stir into the drippings till well blended. Slowly add a cup of milk and stir until the mixture is smooth and thickened. Add salt and pepper to taste. Remove the pan from the heat and let cool.

Meanwhile make Shiso-Walnut Pesto.

20 green shiso leaves
1/2 cup chopped walnuts
1/4 cup grated parmesan cheese
1 smallish yuzu fruit, zest and juice
1/2 cup olive oil

Tear up the shiso leaves and place in a blender along with half of the walnuts, grated cheese, and oil. Pulse a few times, then add the remainder of the walnuts, grated cheese, and oil, plus the yuzu zest and juice. Blend until smooth, adding a little more oil if necessary. If you feel it needs salt, add some. Scrape pesto out into a bowl. Add 1/2 cup of the pesto to the shiitake-white sauce mixture. Store the rest of the pesto to use another day. (The photos are from a recipe I never got around to blogging, so disregard the spaghetti noodles in the second picture.)



Spoon the mushroom/white sauce/pesto mixture into the pie crust over the oysters, taking care to fill in the gaps without displacing the oysters. Bake the pie for 45 minutes, or till brown,  at 180 C (350 F) degrees.



After it’s had a chance to cool a bit and settle, cut the pie into wedges and serve with a dollop of sour cream or plain yogurt. I used a not-too-tart brand of plain yogurt and was pleased with the combination.



2 Responses to “Savory Oyster and Shiitake Pie”

  1. 1 ROE playing games « Itadakimasu!
  2. 2 Ginger Root Pizza « Itadakimasu!

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