Recipe - OYSTERS BIENVILLE WITH MUSHROOMS October 18, 2002 at 11:06 AM EST - Updated July 12 at 4:31 AM OYSTERS BIENVILLE WITH MUSHROOMS Skip Laskody, Harris-Teeter 1/4 lb. Butter 16 oz. Oyster Selects with juice (diced) 4 oz. Crabmeat 1 Bunch Green Onions (diced) 2 Eggs (whipped) 2 cups Seasons Bread Crumbs 1 cup Grated Italian Cheese 1/2 cup Heavy Cream 1/2 cup White Wine 12 to 16 Large Mushroom Caps In large saute pan, melt better, add onion, crabmeat and oysters. Cook until tender, add wine and reduce by half. Remove from heat and add eggs, bread crumbs, cheese, cream, and mix well. Spoon mixture into mushroom caps and place in oven proof dish. Bake at 350 degrees for 10-12 minutes or until golden brown.