Market Recipe: Oyster & Mushroom Spring Stew
By Market Chef Maggie Perkins
1/2 stick unsalted butter
1 cup all purpose flour
1 bunch spring onions with green tops, sliced (JBG Organic)
1 cup assorted mushrooms, caps and tender stems, sliced & divided (Hi-Fi Mycology)
1 quart chicken stock, low sodium
1 pint oysters with liquor, divided & reserved (K&S Seafood)
4 sprigs thyme (JBG Organic)
1 bunch flat leaf parsley, leaves only, separated (JBG Organic)
1 pint whole milk
salt, cayenne & black pepper to taste
Cajun-spiced pecans, optional garnish (Yegua Creek Farm)
In a medium pot over medium high heat, melt unsalted butter. Stir in flour, 1/4 cup at a time, incorporating with butter fully before adding the next 1/4 cup. Stir constantly until it reaches a nutty fragrance and a tan color. Reduce heat and stir in onions and mushroom stems. Stir frequently, cooking until white onions are transparent and greens, limp.
Return heat to medium high. Add stock 1 cup at a time, stirring thoroughly to combine with roux. Bring to a boil to facilitate thickening. Add the liquor of oysters, only, thyme, and half of parsley. Bring all to a boil, then reduce to a rolling simmer for 10 minutes. Remove from heat for 5 minutes.
Remove thyme stems. With an immersion blender. puree soup. (Alternatively, use a blender or food processor, in batches, adding back to a clean pot cupfuls at a time.) Return to a low burner, add sliced mushroom caps, season with salt, cayenne, and black pepper to taste. (Alternatively, Creole seasoning can be used as a substitute or in conjunction with salt and peppers.) When soup reaches a full, rolling simmer, add oysters and milk. Cook about 3-5 minutes, or until warmed through, oysters are opaque and edges are curled. Correct seasonings again. Remove from heat.
Garnish with remaining parsley and spiced pecan pieces.
Photos by Maggie Perkins