New Orleans Oysters On Pastry

By JimMac

From the New Orleans Cooking Experience.

Ingredients

• 1 stick unsalted butter
• 1/2 cup finely minced celery
• 2 bunches finely sliced green onions and tops
• 4 large cloves garlic, minced
• 1 box sliced mushrooms, washed
• 4 T all-purpose flour
• 3 pints fresh oysters, drained (reserve liquid)
• 1/2 cup dry white wine or vermouth
• 1 T Lea and Perrins Worcestershire Sauce
• 1 t dried thyme
• Tabasco or Crystal sauce to taste
• 1/2 cup finely minced Italian parsley
• baked puff pastry shells

Preparation

Step 1

Method:

Melt butter in a large skillet; sauté all vegetables until soft, about 5 minutes.

Sprinkle flour over the softened vegetables and cook about two minutes. Slowly stir in the wine and the reserved oyster water. Cook until well blended.

Add all remaining ingredients, except the oysters. Simmer over low heat for about 5 minutes. Taste and correct seasonings.

When ready to serve, stir in the reserved oysters. Cook until the oysters are heated through, about 5 minutes. If mixture seems too thin, stir in a few tablespoons of dry bread crumbs to thicken. Fill baked pastry shells with oyster mixture and serve immediately.