| Oysters & Mushrooms in Cream Sauce 2 cups fresh oysters 3 tbsp butter 1 tbsp flour ½ cup (approx.) oyster liquor - this is the liquid the oysters are packed in 3 tbsp shallots (or green onion with the green leaves) 2 cups mushrooms, thinly sliced ½ cups dry white wine 1 cup heavy cream 1 tbsp red chile powder ( or to taste ) salt & pepper to taste 1 tbsp fresh parsley, chopped 12 corn tortillas 1. Drain the oysters and set the oysters and their liquor aside in separate bowls. 2. Melt 1 tbsp butter in a saucepan and add the flour, stirring with a wire whisk. Add the oyster liquor, stirring rapidly with the whisk, until smooth and thickened. Set aside. 3. Melt the remaining butter in a small skillet and add shallots (onions). Stir briefly, then add mushrooms. Cook until the mushrooms are wilted. 4. Add the wine and bring to a boil. Cook down about 5 minutes or until the wine has completely reduced. 5. Add the oyster liquor sauce to the skillet. Add the cream and bring to a boil, stirring well. Cook about 5 minutes or until sauce is reduced to 2 cups. 6. Add a touch of red chile powder and salt & pepper to taste. Stir in the oysters and cook just until the sauce is bubbling again and the oysters are piping hot. Cook as briefly as possible or the oysters will toughen. 7. Dip 12 corn tortillas, one at a time, in a skillet of hot oil until soft; then dip tortilla into cream sauce. Set aside. 8. Lightly fill corn tortillas with oyster mixture, roll and place on a serving dish. Pour remaining Cream Sauce over tortillas and serve. Makes 12 |
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