Wednesday, 29 April 2009
Smoked Oyster Bake
This is nice as a starter and can also be served as a main course accompanied by a salad and crusty bread.
6 Large Mushrooms (or a tin of mushroom pieces - drained) 1 Small Onion -- chopped 1 Can Oysters -- smoked 15 Milligrams Flour 125 Milliliters Chicken Stock 1 Pinch Nutmeg 1 Pinch Cayenne Pepper 30 Milliliters Cream 15 Milligrams Whiskey Chop mushroom stems and leave caps whole. Saute mushroom stalks and onion in oil from the oysters. Add flour and cook for 30 seconds until puffy. Add all other ingredients except oysters - stir and cook one minute longer. Chop oysters and add to mixture stirring well. Place mushroom caps on plates and spoon sauce over them. Heat through about 2 minutes or place under a grill to finish off and glaze.
Serve with crusty bread or melba toast.