Oyster Mushroom Gravy Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Mushrooms | 8 Ounce, sliced | |
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Green onion | 3 Tablespoon, finley chopped | |
| 2 cups chicken stock or strained oyster liquor, or combination | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Oysters | 3 Dozen | |
| Parsley | 2 Tablespoon, chopped | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
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.
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.
Chef
