OYSTER STEW WITH MUSHROOMS
This rich and creamy stew filled with plump oysters and savory mushrooms is a southern favorite. Serve it as a first course for an elegant meal or with a green salad and bread for a delicious cool weather meal.
Provided by More Than Gourmet
Categories Gourmet Soups, Stews, & Bisques
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a soup pot set over medium heat. Add the onions, celery, and mushrooms and cook until the vegetables are soft and the onion is translucent, 5-7 minutes. Stir in the dried thyme and season with salt and pepper.
- Stir in the reconstituted Fumet de Poisson Gold® and the cream and bring to a boil. Add the oysters and their liquor and simmer, lowering the heat as needed, until the oysters' edges begin to curl, about 3 minutes. Season to taste with salt and pepper and stir in the chopped parsley.
Nutrition Facts : ServingSize 6
BAKED OYSTERS WITH WILD MUSHROOM RAGOUT
Steps:
- Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
- Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
- Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
- Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
- Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
- Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
- Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
OYSTER MUSHROOM SOUP
Slightly adapted from Mississippi Vegan by Timothy Pakron, this brothy Oyster Mushroom Soup is a delicious, aromatic meal on a cool night.
Provided by Jeanine Donofrio
Categories Soup
Time 1h10m
Yield 6 to 8
Number Of Ingredients 21
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the leeks and celery and saute until translucent, about 10 minutes. Add the garlic and ginger. Cook for another 5 minutes. Add the miso, garlic powder, and onion powder and cook for another 5 minutes.
- Add the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu. Mix well. Bring to a boil and cook for 5 minutes. Reduce the heat to low and cook for another 30 minutes.
- Season with freshly ground black pepper and add the tofu, if desired. Discard the bay leaves and kombu and serve. Serve with scallions, sesame seeds, and/or red pepper flakes, if desired.
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
OYSTER AND WILD MUSHROOM STEW
Provided by Lauren Keating
Time 30m
Number Of Ingredients 11
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.
OH SO GOOD OYSTER, BACON & MUSHROOM STEW
WOW, your famiy and friends with this delightful oyster stew for the holidays. This stew will be good for any occassion. It's ready in less than 20 minutes and it taste like you slaved in the kitchen for hours. It will warm your insides up in a flash. I hope you enjoy. It's OH So Good! Cooking with Passion. sw:)
Provided by Sherri Williams
Categories Other Soups
Time 20m
Number Of Ingredients 14
Steps:
- 1. get your oysters ready. check for shells
- 2. 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
- 3. 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.
- 4. ladle stew in bowls and garnish with chopped green onion. serve with crackers of shoice.
WILD MUSHROOM STEW
This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.
Provided by Tao,RN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
- Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
- Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
- Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g
More about "oyster and wild mushroom stew food"
LOW COUNTRY OYSTER STEW WITH WILD MUSHROOM GRITS
From cdkitchen.com
WILD MUSHROOM AND OYSTER STEW | EMERILS.COM
From emerils.com
SWISS VEAL AND WILD MUSHROOM STEW - KITCHEN CONFIDANTE®
From kitchenconfidante.com
VEGETARIAN MUSHROOM STEW RECIPE (WITH CHICKPEAS AND KALE)
From thekitchn.com
WILD MUSHROOM GRITS WITH LOW COUNTRY OYSTER STEW
From jamesbeard.org
MUSHROOM STEW WITH OYSTER, SHIITAKE & CHESTNUT MUSHROOMS
From putumayokitchen.com
SAUTéED OYSTER MUSHROOMS WITH GARLIC - FAMILYSTYLE FOOD
From familystylefood.com
WILD MUSHROOM AND BEEF STEW - GIRL AND THE KITCHEN
From girlandthekitchen.com
WILD RICE AND MUSHROOM STEW | FOOD REVOLUTION NETWORK
From foodrevolution.org
OYSTER, WILDRICE AND MUSHROOM STEW RECIPE - RECIPETIPS.COM
From recipetips.com
HOW TO PREPARE AND COOK EXOTIC MUSHROOMS | KHANH …
From sbs.com.au
3 MUSHROOM RECIPES FOR TACOS AND STEWS - THE NEW YORK TIMES
From nytimes.com
KING OYSTER MUSHROOM CIOPPINO STEW - THIS WIFE COOKS
From thiswifecooks.com
10 OYSTER MUSHROOM RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
BEEF STEW WITH OYSTER MUSHROOMS AND GREEN LENTILS - SIDECHEF
From sidechef.com
16 AMAZING OYSTER MUSHROOM RECIPE IDEAS TO TRY - WORLD OF VEGAN
From worldofvegan.com
ALL RECIPES IN ZELDA TEARS OF THE KINGDOM | EUROGAMER.NET
From eurogamer.net
OYSTER MUSHROOM RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love