1/4 pound of butter
1 6-ounce can of mushrooms
3/4 to 1-quart oysters
1-quart milk
1/4 cup parsley
2 slices pimento
1/4 cup brandy or dry sherry (optimal)


Saute mushrooms in butter until golden brown. Pick over oysters to remove parts of shells; add oysters and their liquor to the mushrooms and cook for five minutes. Scald milk and add to oysters, add minced parsley and pimento. 

Season with salt and pepper. 

Heat slowly until piping hot, not boiling. Stir in sherry or brandy, if desired; add a dash of paprika and butter. 

Serves four.


Mrs. Ralph Podzinek

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