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Oysters And Mushroom Dip

Courses: Dips and Spreads, Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/4 cup 15g / 0.5ozUnbleached white flour
1/4 cup 59mlOil
4   Shallots - (finely chopped)
2   Celery - (finely chopped)
1 1/2 lbs 681g / 24ozFresh mushrooms - (cleaned and
24   Fresh - shucked oysters (in
1/2 cup 118mlOyster liquor - (from jar)
1   Garlic - (finely chopped
1 teaspoon 5mlFresh parsley - (chopped)
1/2 teaspoon 2.5mlBlack pepper
1/2 teaspoon 2.5mlSalt
1 lb 454g / 16ozChips or crackers

Recipe Instructions

In a large, heavy skillet, make a roux by heating flour and oil over a medium flame.

Mix thoroughly and stir constantly. Mixture should bubble slowly.

Let cook a few minutes until light brown. Add shallots and celery. Cook on a medium flame for about 10 minutes or until celery is soft.

Add mushrooms, oysters, oyster liquor, and garlic.

Cook slowly, uncovered, until mushrooms become tender and sauce thickens, about 15 to 20 minutes.

Add parsley, pepper, and salt. Stir well.

Serve hot with crackers, chips, or raw vegetables.

Yields 3 cups.

Source:
Susan Feniger and Mary Sue Milliken

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