Chanterelle Mushroom and Oyster Stew


2 slices of bacon (minced)
1 jar of oysters, drained but liquor reserved
1 cup of oyster liquor (add chicken broth to equal one cup if needed)
1 tablespoon cornstarch
1/2 small onion, minced
2 cloves of garlic, minced
1/2 cup white wine (I live near wine country. If you don't then use more a few shots of tabasco sauce (one of the few non-local spices used)
1 teaspoon Thyme
3 red potatoes, cooked and quartered
2 cups of milk, half and half, or cream- you can adjust for your tastes and desired creaminess or desired waistline. I used 1 cup of mi
Salt and Pepper to taste


Drain oysters, reserving the liquor. Set aside. Measure oyster liquor and add clam juice or chicken stock to make 1 cup total. Mix in cornstarch. Reserve.
In a large heavy saucepan or Dutch oven over medium-high heat, cook bacon then remove with a slotted spoon. Drain out all but 1 TBS of bacon fat.
Cook the onion and garlic over medium heat until softened. Add white wine to deglaze the pan. Add the oysters, thyme, tabasco, potatoes, and broth/cornstarch mixture reserved in step one and cook over medium high heat until slightly thickened. About five minutes.
Add cream/milk and season with salt and pepper to taste.5. Spoon into serving bowls, dividing oysters evenly (but give more to yourself, you worked very hard and deserve extra), and sprinkle with chopped parsley.



4 servings


Wednesday, December 15, 2010 - 2:44pm


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