Oysters And Mushroom Dip

Course : Dips
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/4 cup unbleached white flour
1/4 cup oil
4 small shallots -- (finely chopped)
2 ribs celery -- (finely chopped)
1 1/2 pounds fresh mushrooms -- (cleaned and
24 medium 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 / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes