Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 2 tablespoons finely chopped shallots
- 1 teaspoon minced garlic
- 1/2 pound wild mushrooms, such as shiitake, oyster, morel, chanterelle, wiped clean, stems trimmed or removed, and chopped
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 cup dry white wine or sherry
- 2 cups heavy cream
- 1 pint oysters, drained, liquor reserved
- 2 teaspoons fresh lemon juice
- Freshly ground white pepper
- 2 tablespoons chopped fresh parsley
- Salt
- Finely chopped chives, garnish
- Thinly sliced garlic toast, accompaniment
Directions
In a large saucepan, melt the butter over medium-high heat. Add the onions, celery, and shallots, and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook, stirring, until the mushrooms are soft and give up their liquid but are not browned, 4 to 5 minutes. Add the wine and bring to a simmer. Cook, stirring, until reduced by half. Add the cream and oyster liquor and cook, stirring, until slightly thickened. Add the lemon juice and oysters and cook until the oysters begin to curl, 2 to 3 minutes. Stir in the parsley and adjust the seasoning to taste.
Ladle into cream soup bowls and garnish with chopped chives and garlic toast. Serve hot.
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By Bodie's mom
on November 29, 2012
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Fabulous! The best oyster stew I've ever had. I used half cream/half milk, shitake mushrooms and added some cajun seasoning for kick. I also used a very large clove of garlic. I'll never use another recipe for oyster stew!
By CT Redwing
on May 21, 2011
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This is the second time for me making this very easy and fabulous tasting stew. Can't wait to eat it tomorrow at our church function.
By john.alkire_106...
Houston, TX
on January 02, 2009
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EL has taught us that the difference betwen ordinary and really good is not that much more work. This reciepe is another example of that. I was looking for something beyond the ordinary "oyster stew/soup" and this is it. The mushroom addition is great. I used Porcini because that is what I had on hand. I did thin out the cream a bit with milk, as it seemed a little heavy. Sweetness was nicely offset by the lemon juice at the end. Don't skimp on the garlic - use lots. And serve with a nice homade garlic bread. Faboulous
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