Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Low Country Oyster Stew With Wild Mushroom Grits
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Meaty oysters and smoked bacon in a rich veal stock served over savory mushroom grits.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
Wild Mushroom Grits
2 cups water
1 teaspoon garlic, minced
4 tablespoons butter
1/2 teaspoon salt
6 tablespoons grits
2 tablespoons heavy cream
1 ounce Asiago cheese
4 ounces cooked wild mushrooms
Oyster Stew
2 tablespoons smoked bacon, diced in 1/4 inch pieces
1 tablespoon vidalia onion, diced
1 tablespoon garlic, minced
2 tablespoons sweet corn kernels
2 tablespoons tricolored bell peppers, diced small
2 ounces veal stock
2 ounces chicken stock
2 ounces heavy cream
2 tablespoons fresh basil, chopped
1 pinch salt
1 pinch black pepper
16 oysters with liquor
directions
Wild Mushroom Grits: In medium saucepan, bring water, garlic, butter and salt to boil. Whisk in grits, return to boil, stirring constantly, reduce to a simmer. Simmer 10 minutes, until grits are tender, stirring frequently. Fold in heavy cream, Asiago and wild mushrooms. Set aside in a warm place.
Oyster Stew: In medium saucepan, over medium heat, saute bacon until crisp. Add onion and garlic, saute until translucent. Add corn and peppers, saute 1 minute. Add veal stock, chicken stock, heavy cream and basil, reduce until thick. Add oysters and simmer just until oysters are beginning to set and are slightly curled on edges (1 to 2 minutes).
Season with salt and peppers. Divide the grits among warmed bowls. Spoon stew around the grits, placing 4 oysters in each bowl.
added by
thechef59
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
July 19, 2016
A little more of a "gourmet" recipe than I usually make, but it was good--and filling! I used porcini mushrooms, but, with the quantity the recipe called for, they tended to dominate the whole flavor of the dish. I would halve that amount next time. On the other hand, I was worried that the amount of oysters and oyster liquor it called for would tend to make the stew fishy tasting. But was pleasantly surprised!
December 26, 2011
I used chanterelle and shiitake mushrooms, fresh corn, and five Italian cheese blend. this was one of the bet oyster stews I have ever made or tasted!