Oysters & Mushroom Dip
Yield
8 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ¼ | cup |
vegetable oil
|
|
| 4 | each |
shallots
chopped |
*
|
| 2 | each |
celery stalks
chopped |
|
| 1 ½ | pounds |
mushrooms
chopped |
|
| 24 | each |
oysters
shucked |
|
| 1 | each |
garlic cloves
chopped |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pound |
corn chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
vegetable oil
|
|
| 4 | each |
shallots
chopped |
*
|
| 2 | each |
celery stalks
chopped |
|
| 680.4 | g |
mushrooms
chopped |
|
| 24 | each |
oysters
shucked |
|
| 1 | each |
garlic cloves
chopped |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 453.6 | g |
corn chips
|
|
Directions
In a large, heavy skillet, make a roux by heating flour and oil over a medium flame.
Mix thoroughly and stir constantly.
Mixture should bubble slowly.
Let cook a few minutes until light brown.
Add shallots and celery.
Cook on a medium flame for about 10 minutes or until celery is soft.
Add mushrooms, oysters, oyster liquor, and garlic. Cook slowly, uncovered, until mushrooms become tender and sauce thickens, about 15 to 20 minutes.
Add parsley, pepper, and salt.
Stir well.
Serve hot with crackers, chips, or raw vegetables.
