Oyster Stew
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 20 Min.
Cook Time: 15 Min.
Prep Time: 20 Min.
Cook Time: 15 Min.
What you need:
* 1/2 c. unsalted butter
* 1 leek, diced
* 1 onion, diced
* 1 lb. mushrooms, diced
* 1/2 c. dry white wine
* 1 pint shucked oysters, liquor reserved
* 1 pint whipping cream
* 1/2 tsp. dried thyme
* 1/2 tsp. dried oregano
* 1/8 tsp. cayenne pepper
* 1 c. half & half
* salt & ground black pepper to taste
* 2 Tbsp. chopped parsley
* 1 leek, diced
* 1 onion, diced
* 1 lb. mushrooms, diced
* 1/2 c. dry white wine
* 1 pint shucked oysters, liquor reserved
* 1 pint whipping cream
* 1/2 tsp. dried thyme
* 1/2 tsp. dried oregano
* 1/8 tsp. cayenne pepper
* 1 c. half & half
* salt & ground black pepper to taste
* 2 Tbsp. chopped parsley
What to do:
1. Melt butter in sauce pan. Add leek and onions. Cook over low heat until transparent.
2. Add mushrooms. Increase heat to medium-high and cook mushrooms for 5 min.; add white wine; cook for 3 min.; add reserved oyster liquor, whipping cream, thyme, oregano and cayenne pepper; simmer for 5 min. Add oysters; bring to simmer; add half & half; bring to simmer.
3. Season to taste with salt and pepper. Add parsley. Serve immediately.
Recipe provided by Chef Mark Weber
2. Add mushrooms. Increase heat to medium-high and cook mushrooms for 5 min.; add white wine; cook for 3 min.; add reserved oyster liquor, whipping cream, thyme, oregano and cayenne pepper; simmer for 5 min. Add oysters; bring to simmer; add half & half; bring to simmer.
3. Season to taste with salt and pepper. Add parsley. Serve immediately.
Recipe provided by Chef Mark Weber