1 pt. oysters
1 lb. fresh mushrooms
Butter
1 C. well seasoned rich cream sauce
1 C. wild rice, cooked
Bread crumbs
Heat oysters, in oyster liquor, till edges curl. Sauté mushrooms in butter; add to cream sauce. Place layer of rice in buttered casserole dish; add layer of oysters, using some oyster liquor. Cover with creamed mushrooms. Continue layers till casserole dish is filled. Top with bread crumbs; dot with butter. Bake in 325*-350* oven until heated through.
Yield: 4 servings
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