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Chanterelle Oyster Stew

Source of Recipe


Kathy Casey






List of Ingredients



• 1 jar (10 ounces) fresh shucked extra-small oysters with their liquor
  
• About 1 cup clam juice or chicken broth
  
• 2 tsp cornstarch
  
• 2 strips raw bacon, minced (about 1/4 cup)
  
• 1-1/2 cups thinly sliced, cleaned chanterelle mushrooms
  
• 1/2 cup diced white onion
  
• 1/4 cup dry or medium-dry sherry
  
• 1/4 to 1/2 tsp Tabasco sauce (to taste)
  
• 1 tsp minced fresh thyme
  
• 1 cup cooked, diced new or red potatoes
  
• 1 cup half-and-half
  
• Salt and black pepper to taste
  
• Chopped fresh parsley
  
• Lemon wedges
  






Instructions



1. Drain oysters, reserving the liquor. Set aside. Measure oyster liquor and add clam juice or chicken stock to make 1 cup total. Mix in cornstarch. Reserve.
   
   
2. In a large heavy saucepan or Dutch oven over medium-high heat, saute bacon until half-cooked, about 2 to 3 minutes. Add the mushrooms and onions, and saute about 4 to 5 minutes, stirring often. Add sherry to deglaze the pan, and let cook 10 to 20 seconds. Then stir up and add oyster liquor mixture, Tabasco sauce, thyme and potatoes. Bring to a simmer to thicken, stirring gently, about 1 minute.
   
   
3. Reduce the heat. Whisk in the half-and-half, and add the oysters immediately. Do not boil; you want it at a very low simmer. Heat just until oysters get plump and their edges are ruffled. Season with salt and pepper to taste.
   
   Spoon into serving bowls, dividing oysters evenly, and sprinkle with chopped parsley. Serve with lemon wedges for squeezing.
   
   Makes 4 cups
   (4 starter or 2 entree portions)