Oyster Stew with Mushrooms
Category
Gourmet Soups, Stews, & Bisques
Servings
6
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.
Ingredients
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2 tablespoons unsalted butter
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1 medium onion, diced
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3 ribs celery, diced
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12 ounces sliced mushrooms
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1/2 teaspoon dried thyme
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Salt and ground black pepper
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1/2 ounce (1 tablespoon) Fumet de Poisson Gold® dissolved in 2 cups hot water
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1 1/4 cups heavy cream
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1 1/2 pounds shucked oysters, with their liquor
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2 tablespoons chopped fresh parsley
Methods/Steps
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.
Additional Tips
Wine Pairing: Chardonnay, Albarino
Filed in:
& Bisques,
Degree of Difficulty,
Easy,
Elegant In-Home Dining,
Everyday Meals,
Gourmet Soups,
How I Want to Cook,
Moderate Family Recipes,
Mushrooms,
Our Family Recipes,
Oyster,
Quick,
Recipes by Category,
Recipes by Product,
Seafood,
Seafood-Based Recipes,
Stew,
Stews,
Tasty,
What's For Dinner?