Oyster & Mushroom Pie

Directions

Preheat the oven to 425 degrees F.

Drain the oysters, saving the liquor.

Combine the oyster liquor with enough half and half to make 1½ cups.

Set aside.

Melt 2 tablespoons of the butter in a heavy 9 or 10 inch skillet over moderate heat.

Add the mushrooms, and cook, uncovered for about 3 minutes, or until lightly browned.

Remove the mushrooms to a platter and set aside.

Reduce the heat to low and melt 1 tablespoon of the remaining butter in the skillet.

Blend in the flour, and cook for 1 minutes, stirring constantly.

Gradually add the oyster liquor and half and half mixture, and cook, stirring constantly, until the mixture thickens -- about 3 minutes.

Remove from the heat.

Add the oysters, the cooked mushrooms and any accumulated liquid, and the Worcestershire sauce, lemon juice, cayenne pepper, salt and black pepper.

Pour the mixture into a buttered 8-inch glass or ceramic pie plate.

Sprinkle with the bread crumbs, and dot with the last tablespoon of butter.

Bake, uncovered, until the crumbs are browned--about 10 minutes.