Oyster Stew
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 20 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
