Oyster Stew With Mushrooms 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.

OYSTER STEW WITH MUSHROOMS

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.

LOW COUNTRY OYSTER STEW WITH WILD MUSHROOM GRITS

Steps:

• Wild Mushroom Grits: In medium saucepan, bring water, garlic, butter and salt to boil. Whisk in grits, return to boil, stirring constantly, reduce to a simmer. Simmer 10 minutes, until grits are tender, stirring frequently. Fold in heavy cream, Asiago and wild mushrooms. Set aside in a warm place. Oyster Stew: In medium saucepan, over medium heat, saute bacon until crisp. Add onion and garlic, saute until translucent. Add corn and peppers, saute 1 minute. Add veal stock, chicken stock, heavy cream and basil, reduce until thick. Add oysters and simmer just until oysters are beginning to set and are slightly curled on edges (1 to 2 minutes). Season with salt and peppers. Divide the grits among warmed bowls. Spoon stew around the grits, placing 4 oysters in each bowl.

OH SO GOOD OYSTER, BACON & MUSHROOM STEW

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.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.