It is sooo cold right now ..but crispy cold sun is shining and everything sparkling from the frost ...
I have a lot of herbage in my garden right now so I am taking advantage and making my favorite Oyster/Mushroom stew...here is the recipe!
4 T unsalted butter
1/4 cup small dice sweet onion
1/2 cup small dice celery
1 T minced garlic
1 cup rehydrated in dry white wine porcini mushrooms cut up small
1 T minced fresh thyme
2 cps heavy cream
1 pint oysters, drained, liquor reserved
1T fresh lemon juice and part of the rind grated
Lots of fresh cracked pepper
small handful of fresh minced parsley
kosher or sea Salt
for garnish some fresh minced chives
Melt butter in about a 2 qt sauce pan Add the onions, celery, and cook, stirring, until soft and translucent. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms (drained but liquid reserved..and thyme, and cook, stirring, until the warmed through but not browned...nothing should be browned in this add the mushroom wine liquid 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...
this is freaking awesome!!!
I have a lot of herbage in my garden right now so I am taking advantage and making my favorite Oyster/Mushroom stew...here is the recipe!
4 T unsalted butter
1/4 cup small dice sweet onion
1/2 cup small dice celery
1 T minced garlic
1 cup rehydrated in dry white wine porcini mushrooms cut up small
1 T minced fresh thyme
2 cps heavy cream
1 pint oysters, drained, liquor reserved
1T fresh lemon juice and part of the rind grated
Lots of fresh cracked pepper
small handful of fresh minced parsley
kosher or sea Salt
for garnish some fresh minced chives
Melt butter in about a 2 qt sauce pan Add the onions, celery, and cook, stirring, until soft and translucent. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms (drained but liquid reserved..and thyme, and cook, stirring, until the warmed through but not browned...nothing should be browned in this add the mushroom wine liquid 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...
this is freaking awesome!!!
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