Oyster mushroom chowder

Yield: 6 Servings

Measure Ingredient
1 quart Oysters
1 cup Oyster liquor
3 tablespoons Butter
1 tablespoon Flour
1 cup Milk
½ cup Cream
2 tablespoons Shallots, minced
\N \N Salt and pepper
½ pounds Mushrooms
2 teaspoons Parsley, minced

Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately.

Posted to MM-Recipes Digest V4 #2 by Roy Olsen <roy@...> on Jan 07, 1999

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