Oh So Good Oyster Bacon Mushroom Stew Food

OYSTER AND WILD MUSHROOM STEW

Steps:

• Cut the bacon into 1-inch pieced. Cook in a heavy bottomed soup pot set over medium heat, until crisp, 6-8 minutes. Remove from the pan and drain on paper towels.
• Return the pot to the stove and add the butter. When the butter is melted, add the shallot and celery and cook 2-3 minutes, or until softened. Stir in the mushrooms and cook another 1-2 minutes. Add the vegetable stock and bring to a simmer. Add the oysters and the juices; simmer without boiling 2-3 minutes, until the edges of the oysters begin to curl. Stir in the cream, parsley and bacon; simmer until heated through. Season to taste with hot sauce and salt.
• Serve immediately, with additional hot sauce to taste.

QUICK-BUT-YUMMY OYSTER STEW

Steps:

• Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
• Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
• Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

BACON, MUSHROOM, AND OYSTER STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
• Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
• Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
• Bake in preheated oven until golden brown on top, about 30 minutes.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

OH SO GOOD OYSTER, BACON & MUSHROOM STEW

Steps:

• get your oysters ready. check for shells
• fry your bacon really crispy in a medium sized stock pot. remove bacon from pot. saute your onions and celery in rendered bacon fat and butter until tanslucent. remove from pot. saute mushrooms with thyme until golden browm
• add half and half to the pot. add all the remaining ingredients. cook on low for an additional 5-7 minutes until oysters ends begin to curl.
• ladle stew in bowls and garnish with chopped green onion. serve with crackers of shoice.

OYSTER STEW

Steps:

• In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
• In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
• In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
• Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
• In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
• Allow soup to simmer until thickened. Check seasonings.
• Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
• Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.

OYSTERS 'N' BACON

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

OYSTER STEW SUPREME

Steps:

• Sauté diced bacon in a non-stick soup pot over low heat until rendered.
• Add butter and heat until melted.
• Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
• Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
• Cook, whisking steadily, for several minutes.
• Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
• Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
• Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
• Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
• Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.

BAKED OYSTERS WITH BACON MUSHROOM CREAM

Steps:

• Turn oven to broil.
• Place shucked oysters on a baking sheet.
• While oven is heating up, heat sauce pot over med-high heat,.
• Add bacon cooking until crisp, add the mushrooms and sauté until wilted.
• Add garlic, white wine and cream, bring to boil, turn down to a simmer.
• Reduce until slightly thickened, stir in butter, and reserved oyster juices, season with salt and pepper to taste.
• Place oysters in oven for 2-3 minutes, and place shredded lettuce or rock salt on a serving platter.
• Set oysters on platter and spoon the sauce over each one (if any sauce is left, pass it on the side).

PETITE SMOKED OYSTER STEW W/BACON, POTATOES AND ONIONS

Steps:

• Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.
• *While potatoes are boiling, saute chopped onion in butter til tender.
• Drain saucepan of potato water keeping potatoes in there.
• Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter and juices.
• Heat over LOW heat til heated through.
• Stirring gently ocaisionally.
• *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
• Garnish heavily, each bowl with bacon.
• Serve with oyster crackers or saltines.
• Some like a little hot sauce served with on the side, too.
• *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.).