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Oysters And Mushroom Dip

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 15g / 1/2oz Unbleached white flour

  2. 1/4 cup 59ml Oil

  3. 4 Shallots - (finely chopped)

  4. 2 Celery - (finely chopped)

  5. 1 1/2 lbs 681g / 24oz Fresh mushrooms -

  6. 24 Fresh - shucked oysters

  7. 1/2 cup 118ml Oyster liquor - (from jar)

  8. 1 Garlic -

  9. 1 teaspoon 5ml Fresh parsley - (chopped)

  10. 1/2 teaspoon 2 1/2ml Black pepper

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1 lb 454g / 16oz Chips or crackers

Instructions Jump to Ingredients ↑

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

  2. Mix thoroughly and stir constantly. Mixture should bubble slowly.

  3. 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.

  4. Add mushrooms, oysters, oyster liquor, and garlic.

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

  6. Add parsley, pepper, and salt. Stir well.

  7. Serve hot with crackers, chips, or raw vegetables.

  8. Yields 3 cups.

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