Oysters Dressing | Printable recipe

Some cooks top the dish with bread crumbs and some opt for saltines. Another option is to leave off the topping and serve a scoop of the dressing over toasted bread for a knife-and-fork appetizer.

3 1/2 ounces shiitake mushrooms
2 green onions
6 tablespoons butter
1 pint oysters, well drained
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 ounces (1 sleeve) saltine crackers

Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.

Remove the mushroom stems and coarsely chop the mushroom caps. Slice the green onions. Melt 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and cook for 2 minutes. Add the onions and cook until soft, about 4 minutes. Add the oysters. Cook for 5 minutes, stirring occasionally.

Melt 3 tablespoons butter in a large stockpot over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly stir in the milk. Cook until thickened, about 3 to 4 minutes. Add the cheese, cayenne pepper, and salt.

Using a slotted spoon, transfer the oyster mixture to the cheese sauce. Transfer to a 2-quart broiler-safe baking dish.

Crush the crackers and arrange over the top of the oyster mixture. Melt the remaining 2 tablespoons butter and drizzle over the crackers.

Broil for about 2 minutes, or until browned.

Serves 6

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