Recipe - Oyster Mushrooms With Linguini

FOR THE CROUTONS
4 cup Cubes of Italian or French
bread; (1inch)
2 tablespoon Olive oil
One half teaspoon Freshly ground pepper
One half teaspoon Salt

FOR THE PAN ROAST
1/3 cup Chopped shallot
1 tablespoon Unsalted butter
2 tablespoon Allpurpose flour
A; (14 to 16ounce)
; can tomatoes,
; crushed and drained
; in a sieve
One fourth teaspoon Dried basil
One fourth teaspoon Tabasco
One fourth teaspoon Paprika
30 Oysters; shucked, reserving
; the liquor
2 cup Halfandhalf
1 cup Milk
Finely chopped fresh parsley
leaves for
; garnish

Make the croutons:

In a baking pan toss the bread cubes with the oil, the pepper, and the salt
and toast them in the middle of a preheated 350F. oven, tossing them
occasionally, for 15 minutes, or until they are golden. The croutons may be
made 2 days in advance, cooled, and kept in an airtight container.

Make the pan roast:

In a saucepan cook the shallot in the butter over moderately low heat,
stirring occasionally, until it is softened, stir in the flour, the
tomatoes, the basil, the Tabasco, and the paprika, and cook the mixture,
stirring, for 8 minutes. Add the reserved oyster liquor, strained through a
fine sieve to remove any grit, stir in the halfandhalf and the milk, and
heat the mixture over moderately low heat, stirring and being careful not
to let it boil, until it is hot. Add the oysters and salt to taste and heat
the pan roast until it is hot, being careful not to let it boil.

Divide the pan roast among 6 shallow bowls and garnish it with the croutons
and the parsley.

Makes about 7 cups, serving 6.

Gourmet December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.