2 pt Heavy cream
2 oz Sliced Shiitake mushrooms
4 ts Dry white wine
2 ts Chopped shallots
4 c Chesapeake oysters
Salt & pepper to taste
4 Brioche; hollowed & warm

Pour the heavy cream into heavy sauce pot. Place pot on stove top & adjust heat so cream simmers slowly. Allow cream to reduce in volume by half of the original amount. Cook shiitake mushrooms w/ white wine & shallots for 10 min. Add oysters & cook only until oysters begin to curl around edges. Add reduced cream to oysters & mushrooms & season w/ salt & pepper. Divide hot mixture equally into each warm Brioche & serve.