Oyster Mushroom Gravy
|Butter||6 Tablespoon (3/4 Stick)|
|Fresh mushrooms||8 Ounce, sliced to make 3 cups|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|All purpose flour||3 Tablespoon|
|Finely chopped green onion||3 Tablespoon|
|Chicken stock/Strained oyster liquor / combination||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Fresh oysters||36 , shelled and patted dry|
|Chopped fresh parsley||2 Tablespoon|
|Freshly ground pepper||To Taste|
Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
Add mushrooms and cook until browned and liquid has evaporated, stirring occasionally, about 5 minutes.
Remove with slotted spoon.
Melt 1/4 cup butter in same skillet over low heat.
Stir in flour and cook, stirring, until mixture is rich brown color, about 10 minutes.
Add onion and stir 3 minutes.
Blend in stock and wine and bring to simmer.
Let simmer until thickened to saucelike consistency.
Stir in Worcestershire sauce.
Return mushrooms to skillet.
Add oysters and bring to gentle simmer (liquid should be barely shaking).
Let simmer until oysters are just opaque.
Remove from heat and stir in parsley.
Season with salt and pepper.
Turn into sauceboat.