Wild Mushroom and Oyster Stew Recipe

Name: Wild Mushroom and Oyster Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/4 cup finely chopped yellow onions; 1/2 cup finely chopped celery; 2 tablespoons finely chopped shallots; 1 teaspoon minced garlic; 1/2 pound wild mushrooms, such as shiitake, oyster, morel, chanterelle, wiped clean, stems trimmed or removed, and chopped; 1/2 teaspoon chopped fresh thyme leaves; 1/2 cup dry white wine or sherry; 2 cups heavy cream; 1 pint oysters, drained, liquor reserved; 2 teaspoons fresh lemon juice; Freshly ground white pepper; 2 tablespoons chopped fresh parsley; Salt; Finely chopped chives, garnish; Thinly sliced garlic toast, accompaniment

Servings: persons

4 tablespoons unsalted butter
1/4 cup finely chopped yellow onions
1/2 cup finely chopped celery
2 tablespoons finely chopped shallots
1 teaspoon minced garlic
1/2 pound wild mushrooms, such as shiitake, oyster, morel, chanterelle, wiped clean, stems trimmed or removed, and chopped
1/2 teaspoon chopped fresh thyme leaves
1/2 cup dry white wine or sherry
2 cups heavy cream
1 pint oysters, drained, liquor reserved
2 teaspoons fresh lemon juice
Freshly ground white pepper
2 tablespoons chopped fresh parsley
Salt
Finely chopped chives, garnish
Thinly sliced garlic toast, accompaniment

1
In a large saucepan, melt the butter over medium-high heat.
2
Add the onions, celery, and shallots, and cook, stirring, until soft, 3 minutes.
3
Add the garlic and cook, stirring, for 30 seconds.
4
Add the mushrooms and thyme, and cook, stirring, until the mushrooms are soft and give up their liquid but are not browned, 4 to 5 minutes.
5
Add the wine and bring to a simmer.
6
Cook, stirring, until reduced by half.
7
Add the cream and oyster liquor and cook, stirring, until slightly thickened.
8
Add the lemon juice and oysters and cook until the oysters begin to curl, 2 to 3 minutes.
9
Stir in the parsley and adjust the seasoning to taste.
10
Ladle into cream soup bowls and garnish with chopped chives and garlic toast.
11
Serve hot.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/4 cup finely chopped yellow onions, 1/2 cup finely chopped celery, 2 tablespoons finely chopped shallots, and more.

Yes, Wild Mushroom and Oyster Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom and Oyster Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions