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Ingredients:
1 pound Chanterelle mushrooms chopped 2 tablespoons minced shallots 1 stalk sliced celery 1 teaspoon each Oregano, Basil, Thyme 2 Tablespoons Olive Oil 2 Cups Chicken Stock 2 Cups Half-n-half
1 pint shucked oysters (liquid reserved) Salt and Pepper to taste
Directions: Heat sauté pan over medium heat. Add oil and when wisps of smoke start add shallots and celery, sauté for 2 minutes. Add mushrooms and herbs and season. Sauté for 10 minutes
stirring contents often. Once mushrooms are tender add chicken stock and simmer for several minutes. Pull from heat and puree in batches in a blender or food processor. Add to saucepan. Simmer for
several minutes, adjust seasonings. Add half-n-half and reserved oyster liquid. Add oysters and poach for 3-4 minutes. Serve with hot buttered rolls or crackers.
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