This Oyster-Mushroom Chowder is a comforting, elegant dish that marries the briny sweetness of fresh oysters with the earthy depth of mushrooms. The base is a velvety roux made with butter, flour, and milk, enriched with cream for a silky texture. Minced shallots and fresh parsley add aromatic brightness, cutting through the richness. It’s an ideal weeknight dinner that feels special enough for guests, offering a warm, satisfying bowl of goodness. The combination of seafood and fungi creates a complex umami flavor profile that is both rustic and refined. Serve it hot with crusty bread to soak up the delicious sauce. ItâÂÂs a quick yet impressive meal that highlights simple, high-quality ingredients.
Oyster-Mushroom Chowder
Description
This Oyster-Mushroom Chowder is a comforting, elegant dish that marries the briny sweetness of fresh oysters with the earthy depth of mushrooms. The base is a velvety roux made with butter, flour, and milk, enriched with cream for a silky texture. Minced shallots and fresh parsley add aromatic brightness, cutting through the richness. It&# 226;ÂÂs an ideal weeknight dinner that feels special enough for guests, offering a warm, satisfying bowl of goodness. The combination of seafood and fungi creates a complex umami flavor profile that is both rustic and refined. Serve it hot with crusty bread to soak up the delicious sauce. ItâÂÂs a quick yet impressive meal that highlights simple, high-quality ingredients.Ingredients
Directions
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Season the mushrooms with salt and pepper.
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Place oysters in their liquor in a saucepan over low heat.
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Heat gently until the edges of the oysters curl up.
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Drain the oysters, reserving the liquor.
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In a separate saucepan, melt 1 tablespoon of butter over medium heat.
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Whisk in the flour to form a paste, then gradually add the milk, stirring constantly to prevent lumps.
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Bring the mixture to a boil and cook for 1 minute, stirring frequently, until thickened.
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Stir in the cream, minced shallots, parsley, salt, and pepper.
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In a skillet, melt the remaining butter and sauté the mushrooms until heated through but not browned.
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Combine the sautéed mushrooms, drained oysters, and reserved oyster liquor into the cream sauce.
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Warm the mixture gently without boiling and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 425.5kcal
- % Daily Value *
- Total Fat 26.5g41%
- Saturated Fat 14.0g70%
- Cholesterol 223.4mg75%
- Sodium 753.1mg32%
- Total Carbohydrate 18.3g7%
- Dietary Fiber 0.1g1%
- Sugars 4.7g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the sauce after adding the oysters, as high heat will make them tough and rubbery.
You can use any variety of mushrooms, such as cremini or button mushrooms, depending on availability.
For a richer flavor, substitute half-and-half for the milk.
Serve with crusty bread or crackers to soak up the creamy sauce.
This dish is best served fresh and does not store well as the oysters may release water upon reheating.
