creative, company and love

1 We are creative in the kitchen tonight. Oyster and Wild Mushroom Stew.


2 Our company is finding time to relax and unwind. They've been busy with craft fairs, work and looking after their beloved dog.


3 Much love being sent for Rupert to be well and active again soon.


Oyster and Wild Mushroom Stew
·         2 Tablespoons butter

·         1 leek, white part only, finely diced

·         1 shallot, finely diced

·         1 rib celery, finely diced

·         1/4 pound wild mushrooms, cleaned and chopped

·         1/2 cup white wine

·         24 oysters, shucked, liquor reserved

·         1 cup heavy cream

·         Juice of 1 lemon

·         1 plum tomato, peeled, seeded, diced

·         12 French baguette or sourdough baguette toast rounds

·         Tarragon, chopped

·         Chives, chopped

 In a medium saucepan, melt butter over med heat. Add leeks, shallots, celery and mushrooms. Saute until tender but not coloured. Add wine and oyster liquid and reduce by half. Add heavy cream and reduce until slightly thickened. Add lemon juice, oysters and tomatoes. Spoon onto soup plate and arrange toasts around. Garnish with chives and tarragon.