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| Home -> [Dips & Spreads, Exotic, Oysters, Seafood] -> [Oysters and mushroom dip Recipe] |
Oysters and mushroom dip
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Dips & Spreads, Exotic, Oysters, Seafood |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | UNBLEACHED WHITE FLOUR | | 1/4
| cup | OIL | | 4
| each | SHALLOTS (FINELY CHOPPED) | | 2
| each | RIBS CELERY (FINELY CHOPPED) | | 1 1/2
| lbs | FRESH MUSHROOMS (CLEANED AND | | 24
| each | FRESH, SHUCKED OYSTERS (IN A | | 1/2
| cup | OYSTER LIQUOR (FROM JAR) | | 1
| each | CLOVE GARLIC (FINELY CHOPPED | | 1
| tbsp | FRESH PARSLEY (CHOPPED) | | 1/2
| tbsp | BLACK PEPPER | | 1/2
| tbsp | SALT | | 1
| lbs | CHIPS OR CRACKERS |
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Procedures:
| 1 | In a large, heavy skillet, make a roux by heating flour and oil over a medium flame. | | 2 | Mix thoroughly and stir constantly. | | 3 | Mixture should bubble slowly. | | 4 | Let cook a few minutes until light brown. | | 5 | Add shallots and celery. | | 6 | Cook on a medium flame for about 10 minutes or until celery is soft. | | 7 | Add mushrooms, oysters, oyster liquor, and garlic. | | 8 | Cook slowly, uncovered, until mushrooms become tender and sauce thickens, about 15 to 20 minutes. | | 9 | Add parsley, pepper, and salt. | | 10 | Stir well. | | 11 | Serve hot with crackers, chips, or raw vegetables. | | 12 | Yields 3 cups. |
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