Recipe - Oysters And Mushroom Dip

One fourth cup UNBLEACHED WHITE FLOUR
One fourth cup OIL
4 SHALLOTS (FINELY CHOPPED)
2 RIBS CELERY (FINELY CHOPPED)
1 One half pound FRESH MUSHROOMS (CLEANED AND
24 FRESH, SHUCKED OYSTERS (IN A
One half cup OYSTER LIQUOR (FROM JAR)
1 CLOVE GARLIC (FINELY CHOPPED
1 teaspoon FRESH PARSLEY (CHOPPED)
One half teaspoon BLACK PEPPER
One half teaspoon SALT
1 pound CHIPS OR CRACKERS

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini