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About the Recipe: “Oyster” here means oyster mushrooms. It is a play on words. I thickened the consistency, which enhanced the oyster mushroom flavor. Garnishing the top with a few oyster mushrooms along with a few drops of hot sauce added an interesting note to the creamy stew.
Recipe by: Leda Meredith in The Forager’s Feast, The Countryman Press
Cook’s Note: I added a roux made of 2 Tablespoons melted butter and 2 Tablespoons all purpose flour to thicken the stew; cook until desired consistency. Also, if you need to substitute for dry sherry, about 1 teaspoon vanilla extract per 2 Tablespoons sherry is suggested. You could also use apple cider or dry vermouth
Note: If using dried oyster mushrooms, follow directions on package or pour about 1 cup boiling water over dried mushrooms; let rehydrate about 15 to 20 minutes; stir occasionally. Use the mushroom liquid for stock.
Do not use stock made from other types of mushrooms as it will overpower the flavor of the oyster mushrooms.