Creamy “Oyster” Stew

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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.

pdf for Copy of Recipe – Creamy “Oyster” Stew

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