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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Wednesday, January 20, 2010


The briny oysters pair perfectly with the succulent mushrooms in this sea/land lovers pie.

2 cups sliced mushrooms
1/3 cup butter
1/3 cup flour
1 cup milk and 1 cup half-and-half mixed together
1/2 cup oyster juice
1 pint oysters
1/2 teaspoon salt
1/4 teaspoon pepper
dash nutmeg
1/2 teaspoon celery salt
pastry or pie shell

Cook mushrooms in butter for 3 minutes. Stir in flour. When smoothly blended, gradually add milk and oyster juice. Bring to boiling, stirring constantly, and cook until smooth. Add oysters and seasonings and turn into baking dish. Top with any pastry, cutting slits to allow for escape of steam. Bake in 450 degree oven for 15 to 20 minutes.
Serves 4 to 6

"You may make, with common white note-paper, as many little square boxes as you have mushrooms to broil; grease them with butter, put the mushrooms in, set them on the gridiron, and on a moderate fire, and serve them in the boxes when done."
Pierre Blot, ‘Handbook of Practical Cookery’ (1867)

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