Oyster & mushroom saute'

In Memory of Vicroy · Post by **In Memory of Vicroy** » Oct 19th, '11, 08:25

Made this last night and it was so good I had to share it.

Melt a stick of salted butter in a big cast iron skillet or dutch oven. Finely chop 4 green onions and add to melted butter. Press in 4 cloves of fresh garlic using your garlic press (or chop it real fine) and saute' the onions and garlic slowly over low heat until solft. Add one tablespoon of lemon juice and two of sherry wine. Drain 3 or 4 dozen shucked oysters and save the likker. Add a cup of likker to the saute' and cook down. Slice up thin a couple dozen Crimini mushrooms (get small-ish ones, say the diameter of a quarter or half dollar) and add to the saute' as you cook it down, then add another cup of oyster likker and cook down again. When the mushrooms have shrunk up about as much as they are gonna, and the saute is pretty thick, add the drained oysters and spread out in the skillet and saute' for just a couple of minutes until the edges of the oysters just begin to curl, then turn off the heat and serve over toasted french bread.

The trick is to take them off the heat just as the oysters curl as its real easy to overcook and that ruins them....you want the oysters to be nice an plump. You can use pretty high heat to saute down the onions & garlic with the oyster likker as long as you stand there and stir it constatly to keep it from burning, but then go to low heat to do the final cook-down of likker and the oysters themselves. Its okay to do the saute' ahead of time an hour or so and just let it sit on thee stove until you are ready to do the oysters, just heat it up and go.

UV

TailhookTom · Post by **TailhookTom** » Oct 19th, '11, 08:29

"First you start with a roux" has transformed into "melt a stick of salted butter in a large cast iron skillet." Sounds delicious!

Mikey · Post by **Mikey** » Oct 19th, '11, 11:11

Timing is everything. Just thinking about an oyster dish. Our Club had it's oyster roast two weeks ago and I'm in withdrawal already.

Dug · Post by **Dug** » Oct 19th, '11, 11:40

Anything that starts with "Melt a stick of butter" has got to be awesome!!!!

Rawleigh · Post by **Rawleigh** » Oct 19th, '11, 15:46

Mikey: You should have come to Chesapeake Academy Saturday night. All you could eat oysters, stew, beer and wine for $45. Huge Rappahannock oysters. Very tasty!! Great night for it too. You could have staggered home from that you are so close!! Maybe next year!

Tony Meola · Post by **Tony Meola** » Oct 19th, '11, 21:49

Wonder how this would taste on that Komodo dragon?

ianupton · Post by **ianupton** » Oct 20th, '11, 06:43

Tony -

I was thinking the same thing!!!

Ian.

Rawleigh · Post by **Rawleigh** » Oct 20th, '11, 09:11

LOL! So was I!

Mikey · Post by **Mikey** » Oct 20th, '11, 09:47

Rawleigh,
You going to Cunningham's roast on Tuesday? Politics at its best.
Vic,
Suppose I could substitute shwimps for oysters? The Bride's request.

TailhookTom · Post by **TailhookTom** » Oct 20th, '11, 10:03

I skipped the oysters and substituted a New York Strip for the bread -- Yummy is understatement!

In Memory of Vicroy · Post by **In Memory of Vicroy** » Oct 20th, '11, 11:18

Sure, swimps will do fine....cook 'em about 5 minutes.

UV

Rawleigh · Post by **Rawleigh** » Oct 20th, '11, 11:34

Mikey: I will be there.

Mikey · Post by **Mikey** » Oct 20th, '11, 12:16

Thanks, Vic.
See you there, Rawleigh.

bertram31.com

Oyster & mushroom saute'

Oyster & mushroom saute'

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