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Oyster and Wild Mushroom Stew
recipe fileappetizersoyster wild mushroom stew
Oyster and Wild Mushroom Stew
Makes 6

2 tablespoons butter
1 leek, white part only, finely diced
1 shallot, finely diced
1 rib celery, finely diced
1/4 pound wild mushrooms, cleaned and chopped
1/2 cup white wine
24 oysters, shucked, liquor reserved
1 cup heavy cream
juice of 1 lemon
1 plum tomato, peeled, seeded, diced
12 French baguette toast rounds
tarragon, chopped
chives, chopped

Oyster and Wild Mushroom Stew

Recipe by Mary Hinds

In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Sauté until tender but not colored. Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappé, slightly thickened. Add the lemon juice, oysters, and tomatoes. Spoon the stew into center of soup plate. Arrange toasts around and garnish with chives and tarragon.

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