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Oyster Mushroom Gravy Recipe
|Butter||6 Tablespoon (3/4 Stick)|
|Fresh mushrooms||8 Ounce, sliced to make 3 cups|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|All purpose flour||3 Tablespoon|
|Finely chopped green onion||3 Tablespoon|
|Chicken stock/Strained oyster liquor / combination||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Fresh oysters||36 , shelled and patted dry|
|Chopped fresh parsley||2 Tablespoon|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 2759 Calories from Fat 1427
% Daily Value*
Total Fat 161 g248.2%
Saturated Fat 84.7 g423.7%
Trans Fat 0 g
Cholesterol 1099.3 mg
Sodium 2782 mg115.9%
Total Carbohydrates 142 g47.4%
Dietary Fiber 6.3 g25.3%
Sugars 13.6 g
Protein 172 g344.9%
Vitamin A 243.2% Vitamin C 316.6%
Calcium 26.8% Iron 479.4%
*Based on a 2000 Calorie diet
Add mushrooms and cook until browned and liquid has evaporated, stirring occasionally, about 5 minutes.
Remove with slotted spoon.
Melt 1/4 cup butter in same skillet over low heat.
Stir in flour and cook, stirring, until mixture is rich brown color, about 10 minutes.
Add onion and stir 3 minutes.
Blend in stock and wine and bring to simmer.
Let simmer until thickened to saucelike consistency.
Stir in Worcestershire sauce.
Return mushrooms to skillet.
Add oysters and bring to gentle simmer (liquid should be barely shaking).
Let simmer until oysters are just opaque.
Remove from heat and stir in parsley.
Season with salt and pepper.
Turn into sauceboat.