Creamed Oysters & Mushrooms on Toast

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 2
  • About This Recipe

    “Oysters and mushrooms are a good combo. (But then oysters go with anything at anytime don’t they?) This can be a “light” lunch or a dinner with rice and vegetables.”


  • 1/4 lbmushroom, cut into 1/4″ slices
  • 1largeshallot, finely chopped
  • 1tablespoonunsalted butter
  • 2tablespoonsdry white wine
  • 3/4 cupwhole milk
  • 1tablespoonflour
  • 1/2 cupheavy cream
  • 1dashTabasco sauce
  • 12shucked oysters, , or defrosted frozen oysters
  • 2slicesgood bread( thick slices)
  • Directions

  • Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
  • Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
  • Add wine and bring to a boil.
  • Mix flour, tabasco& milk, add to mushroom mixture with the cream.
  • Simmer and stir occasionally until slightly thickened about 3 minutes.
  • Add oysters, simmer until edges curl, about 3 minutes.
  • Toast bread and serve oysters and mushrooms on top.
  • Reviews

  • “This is nice when you’re in the mood for oysters and want something different.I used fresh shucked oysters and used half and half in place of heavy cream.I found it to be just a tad bland, so I upped the hot sauce and stirred in some prepared horseradish and that really did the trick.Thanx for posting!”

  • “Love both oysters and mushrooms, these were wonderful, only thing I changed was the milk, only had 2%, I don’t think it made much difference because I switched – used 3/4 cup heavy cream and 1/2 cup 2%, it seemed to make up for the 2%, in any case, this was a great supper, Thanks for a great taste treat!! Dorothy”