48 oz half-and-half
8 oz roux, cold
1 tsp Tony Chachere’s Creole Seasoning
12 oz Brie
4 oz fish base
2 cups J. Roget Champagne
15 oz oysters
15 oz oyster juice
Salt and white pepper to taste
2 Portabella mushrooms
Put half-and-half in a
thick bottom pot. Heat nearly to boil. Add roux and Tony Chachere’s Creole
Seasoning to thicken and season. Simmer the mixture for 10 to 15 minutes. Add
Brie, stirring constantly to melt. Add fish base, strain and return to pot. In
a separate pot, cook oysters in their own juice. Strain oyster mixture into
first pot and then add oyster, juice and J. Roget Champagne to mixture. Add
salt and white pepper to taste. Serve the mixture over Portabella mushrooms.
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