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Oyster Stew with Mushrooms

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


  1. 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.
  2. 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

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Classic French Stocks and Sauces