Oysters In Mushroom Puree Recipe
This oysters in mushroom puree is a cooked and processed puree of oysters with mushrooms and sherry. Flavored with garlic and seasoned with salt and pepper, the oysters in mushroom puree is baked and served with watercres garnish. Served as a side, they make an interesting addition to the meal anytime.
Ingredients
1 pound mushrooms, coarsely chopped
1 quart oysters, liquor reserved
1/4 cup dry sherry
1/2 cup soft bread crumbs
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Beef Stock Watercress
Directions
Simmer mushrooms and 1 cup of the oysters in the sherry in a covered saucepan 8 to 10 minutes.
Drain; press all moisture out of mushrooms.
Puree mushrooms and cooked oysters in a food processor or blender; pour into a shallow 1 1/2 quart casserole.
Stir in the bread crumbs, garlic, salt, and pepper.
Stir in reserved oyster liquor.
Stir in stock, if necessary, to make puree of a thick sauce consistency.
Arrange remaining oysters in puree.
Bake covered at 350°F 20 minutes.
Serve in shallow bowls or ramekins.
Garnish with watercress.
Drain; press all moisture out of mushrooms.
Puree mushrooms and cooked oysters in a food processor or blender; pour into a shallow 1 1/2 quart casserole.
Stir in the bread crumbs, garlic, salt, and pepper.
Stir in reserved oyster liquor.
Stir in stock, if necessary, to make puree of a thick sauce consistency.
Arrange remaining oysters in puree.
Bake covered at 350°F 20 minutes.
Serve in shallow bowls or ramekins.
Garnish with watercress.
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