|Fresh mushrooms/1 can, 4 ounce mushrooms||1⁄2 Pound, sliced|
|Milk/3/4 cup evaporated milk and 3/4 cup water||1 1⁄2 Cup (24 tbs)|
|Raw oysters||3 Dozen, drained|
|Celery salt||1⁄2 Dash|
Saute the sliced mushrooms in the butter in a skillet until delicately browned.
Add the flour and salt, and blend.
Add the milk and cook, stirring constantly, over low heat until smooth and thickened.
Meanwhile heat the oysters in a saucepan over low heat until edges just begin to curl.
Add to creamed mushrooms with the pepper and celery salt, and mix thoroughly.
Serve garnished with toast points, made by cutting each toast slice in halves from corner to corner.
Serving size: Complete recipe
Calories 2661 Calories from Fat 905
% Daily Value*
Total Fat 102 g156.5%
Saturated Fat 45.2 g226.1%
Trans Fat 0 g
Cholesterol 933.3 mg311.1%
Sodium 4098.8 mg170.8%
Total Carbohydrates 248 g82.5%
Dietary Fiber 6.8 g27.3%
Sugars 26.9 g
Protein 187 g374%
Vitamin A 120.1% Vitamin C 213.4%
Calcium 64.1% Iron 501.7%
*Based on a 2000 Calorie diet