Mushrooms with Oysters

Ingredients

• twelve large, selected mushrooms
• one and one-half cups oysters
• two tablespoons butter
• two tablespoons flour
• one cup liquid (oyster liquor and water)
• one-fourth teaspoon salt
• one-eighth teaspoon celery salt
• paprika

Method

1. 1

   Clean mushrooms, remove stems, peel caps, and sauté in butter.

2. 2

   Clean oysters, cook until plump, drain, and reserve liquor.

3. 3

   Melt butter, add flour, and gradually pour in oyster liquor and water.

4. 4

   Add oysters and season, then pour over mushrooms.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 25. The excerpt below is the record exactly as published.

Mushrooms with Oysters Clean twelve large, selected mushrooms ; re- move stems and discard ; peel caps and saute in butter. Clean one and one-half cups oysters, and cook until plump ; drain, and reserve liquor. Melt two tablespoons butter, add two table- spoons flour, and pour on gradually the oyster liquor, with enough water to make one cup liquid. Add oysters, and season with one-fourth teaspoon salt and one-eighth teaspoon each celery salt and paprika

Cook this with the app: pantry check, scaling, and the assistant.