Oyster, Wildrice and Mushroom Stew Recipe
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Basic oyster stew is given the stick-to-your-ribs treatment with the addition of mushrooms and chewy wild rice. Perfect for the Holidays or anytime.
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1 1/2 quarts fresh oysters and their liquid
2 cups milk
1 cup heavy cream
5 tablespoons butter
3 tablespoons flour
1 teaspoon lemon juice
salt and pepper to taste
1 dash cayenne pepper
2 teaspoons Old Bay Seasoning
1/2 cup mushrooms
1 cup wild rice, cooked per package directions
:heavy saucepan or stockpot
Drain oysters, reserving liquid in a bowl.
Melt 2 tablespoons of butter in a skillet.
Add mushrooms and sautÃ© for 3-5 minutes.
Melt 3 tablespoons of butter in a heavy saucepan.
Stir in flour to form a roux.
Slowly pour in milk, cream (1 cup at a time) and liquid from the oysters, stirring constantly.
Simmer 5-10 minutes.
Add oysters and continue cooking until the oysters start to curl.
Add lemon juice, salt, peppers, Old Bay Seasoning, mushrooms and cooked rice.
Heat through and serve.
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