Oyster Stew with Mushrooms
Gourmet Soups, Stews, & Bisques
This rich and creamy stew filled with plump oysters and savory mushrooms is a southern favorite. Serve it as a first course for an elegant meal or with a green salad and bread for a delicious cool weather meal.
2 tablespoons unsalted butter
1 medium onion, diced
3 ribs celery, diced
12 ounces sliced mushrooms
1/2 teaspoon dried thyme
Salt and ground black pepper
1/2 ounce (1 tablespoon) Fumet de Poisson Gold® dissolved in 2 cups hot water
1 1/4 cups heavy cream
1 1/2 pounds shucked oysters, with their liquor
2 tablespoons chopped fresh parsley
Melt the butter in a soup pot set over medium heat. Add the onions, celery, and mushrooms and cook until the vegetables are soft and the onion is translucent, 5-7 minutes. Stir in the dried thyme and season with salt and pepper.
Stir in the reconstituted Fumet de Poisson Gold® and the cream and bring to a boil. Add the oysters and their liquor and simmer, lowering the heat as needed, until the oysters' edges begin to curl, about 3 minutes. Season to taste with salt and pepper and stir in the chopped parsley.
Wine Pairing: Chardonnay, Albarino