OYSTER & MUSHROOM STEW
[FONT="]Ingredients
5 Tbsp unsalted butter
1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
1/2 pound mushrooms, wiped clean, stems trimmed or removed, and roughly
chopped
1/4 cup flour
2 celery stalks, minced
1 medium yellow or white onion, minced
1 3/4 cup milk
1/4 cup cream (can use all milk if you want)
Splash of Tabasco, Crystal, or other hot sauce
Salt
Freshly ground black pepper
1/2 cup parsley, minced
the oyster juice through a fine-meshed sieve into a bowl to remove any grit.
Reserve the juices. Rinse the oysters well, under cold water. Put them in a
bowl.
Melt the butter in a pot over medium heat. Add the flour and stir to make a
roux. Reduce the heat to medium-low and cook the mixture for a few minutes,
stirring often.
When the roux turns the color of coffee-with-cream, stir in the celery and
onions. Increase the heat to medium and cook for 2-3 minutes, stirring
frequently.
Add the mushrooms and cook for another 4-5 minutes
Add the oyster juice and any juices the oysters in the bowl have released.
The flour in the roux will absorb the liquid and turn into a paste. Slowly
add the milk and cream, stirring to incorporate as you pour them in. Add a
healthy splash or two of hot sauce, to taste.
Heat the soup to steamy, but below a simmer, over low heat, cook for 15
minutes. (Do not let the soup boil!)
If you are working with large oysters, you may want to chop them into
bite-sized pieces. Add the oysters and cook for another 2 minutes, or until
the edges of the oysters just begin to curl.
Add salt and freshly ground black pepper to taste. Garnish with fresh
chopped parsley to serve.[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]
[/FONT]
[FONT="]Ingredients
5 Tbsp unsalted butter
1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
1/2 pound mushrooms, wiped clean, stems trimmed or removed, and roughly
chopped
1/4 cup flour
2 celery stalks, minced
1 medium yellow or white onion, minced
1 3/4 cup milk
1/4 cup cream (can use all milk if you want)
Splash of Tabasco, Crystal, or other hot sauce
Salt
Freshly ground black pepper
1/2 cup parsley, minced
the oyster juice through a fine-meshed sieve into a bowl to remove any grit.
Reserve the juices. Rinse the oysters well, under cold water. Put them in a
bowl.
Melt the butter in a pot over medium heat. Add the flour and stir to make a
roux. Reduce the heat to medium-low and cook the mixture for a few minutes,
stirring often.
When the roux turns the color of coffee-with-cream, stir in the celery and
onions. Increase the heat to medium and cook for 2-3 minutes, stirring
frequently.
Add the mushrooms and cook for another 4-5 minutes
Add the oyster juice and any juices the oysters in the bowl have released.
The flour in the roux will absorb the liquid and turn into a paste. Slowly
add the milk and cream, stirring to incorporate as you pour them in. Add a
healthy splash or two of hot sauce, to taste.
Heat the soup to steamy, but below a simmer, over low heat, cook for 15
minutes. (Do not let the soup boil!)
If you are working with large oysters, you may want to chop them into
bite-sized pieces. Add the oysters and cook for another 2 minutes, or until
the edges of the oysters just begin to curl.
Add salt and freshly ground black pepper to taste. Garnish with fresh
chopped parsley to serve.[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]
[/FONT]