Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Unbleached white flour
1/4 c Oil
4 Shallots -- finely chopped
2 Celery ribs -- finely chopped
1 1/2 lb Fresh mushrooms -- cleaned and
- chopped
24 Fresh, shucked oysters
1/2 c Oyster liquor -- from jar
1 cl Garlic -- finely chopped
1 ts Fresh parsley -- chopped
1/2 ts Black pepper
1/2 ts Salt
1 lb Chips or crackers
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.
