Best Oyster Mushroom Chowder Recipes
OYSTER MUSHROOM CHOWDER RECIPE
Provided by á-170456
Number Of Ingredients 15
Steps:
- * Alternate Mushrooms: Shaggy Parasol Mushroom Melt 2 tablespoons of the butter in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm. Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender. Gradually stir in the milk. Add the salt, pepper, mace, Tabasco, and thyme. Allow this to come to a boil, then remove the pan from the heat. In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend the mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring. Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley. This recipe yields 4 first course servings.
OYSTER AND MUSHROOM CHOWDER
This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oysters in their own liquor below the bloiling point until edges curl.
- Drain, saving the liquor.
- Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
- Add cream, shallots, parsley, salt and pepper.
- Heat mushrooms in the remaining butter until hot, but do not brown.
- Add mushrooms, oysters, and oyster liquor to cream sauce.
- Serve hot.
Nutrition Facts : Calories 275.5, Fat 17, SaturatedFat 9.2, Cholesterol 118.7, Sodium 230.7, Carbohydrate 13.3, Fiber 0.4, Sugar 0.7, Protein 17.6
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