3 tablespoons butter, divided
1 pound fresh mushrooms, quartered
1 pint stewing oysters
1 pint whipping cream
4 large egg yolks
3 tablespoons dry sherry
salt and cayenne pepper to taste


1. In a large skillet over medium heat, melt 1 tablespoon of the butter. Add mushrooms, cook until golden, about 5 minutes. Add oysters and cook about 5 minutes.
2. Add cream, simmer until oysters and mushrooms are cooked through, about 5 minutes. In a small bowl, combine egg yolks and sherry. Add gradually to oysters, stirring constantly. Do not boil. Add remaining butter and stir until melted. Season with salt and cayenne pepper.
Serve this quick seafood stew over toast points or white rice.
Oysters and Mushrooms New
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