Oysters and mushroom dip

 
                          OYSTERS AND MUSHROOM DIP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            UNBLEACHED WHITE FLOUR
      1/4   c            OIL
    4       ea           SHALLOTS (FINELY CHOPPED)
    2       ea           RIBS CELERY (FINELY CHOPPED)
    1 1/2   lb           FRESH MUSHROOMS (CLEANED AND
   24       ea           FRESH, SHUCKED OYSTERS (IN A
      1/2   c            OYSTER LIQUOR (FROM JAR)
    1       ea           CLOVE GARLIC (FINELY CHOPPED
    1       t            FRESH PARSLEY (CHOPPED)
      1/2   t            BLACK PEPPER
      1/2   t            SALT
    1       lb           CHIPS OR CRACKERS
 
        In a large, heavy skillet, make a roux by heating flour and oil
        over a medium flame. Mix thoroughly and stir constantly. Mixture
        should bubble slowly. Let cook a few minutes until light brown.
        Add shallots and celery.
        Cook on a medium flame for about 10 minutes or until celery is
        soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook
        slowly, uncovered, until mushrooms become tender and sauce
        thickens, about 15 to 20 minutes. Add parsley, pepper, and salt.
        Stir well. Serve hot with crackers, chips, or raw vegetables.
        Yields 3 cups.
  
 
 
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