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Oysters & mushroom dip

Yield: 8 Servings

Ingredients:

• 1/4 c UNBLEACHED WHITE FLOUR
• 1/4 c OIL
• 4 ea SHALLOTS (FINELY CHOPPED)
• 2 ea RIBS CELERY (FINELY CHOPPED)
• 1 1/2 lb FRESH MUSHROOMS (CLEANED AND
• 24 ea FRESH SHUCKED OYSTERS (IN A
• 1/2 c OYSTER LIQUOR (FROM JAR)
• 1 ea CLOVE GARLIC (FINELY CHOPPED
• 1 ts FRESH PARSLEY (CHOPPED)
• 1/2 ts BLACK PEPPER
• 1/2 ts SALT
• 1 lb CHIPS OR CRACKERS

Instructions:

In a large heavy skillet make a roux by heating flour and oil over a medium flame. Mix thoroughly and stir constantly. Mixture should bubble slowly. Let cook a few minutes until light brown. Add shallots and celery. Cook on a medium flame for about 10 minutes or until celery is soft. Add mushrooms oysters oyster liquor and garlic. Cook slowly uncovered until mushrooms become tender and sauce thickens about 15 to 20 minutes. Add parsley pepper and salt. Stir well. Serve hot with crackers chips or raw vegetables. Yields 3 cups.

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