Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           unbleached white flour
     1/4  cup           oil
   4                    shallots -- (finely chopped)
   2      ribs          celery -- (finely chopped)
   1 1/2  pounds        fresh mushrooms -- (cleaned and
  24                    fresh -- shucked oysters (in
     1/2  cup           oyster liquor -- (from jar)
   1      clove         garlic -- (finely chopped
   1      teaspoon      fresh parsley -- (chopped)
     1/2  teaspoon      black pepper
     1/2  teaspoon      salt
   1      pound         chips or crackers

Preparation:

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.