YIELDS 30 PIECES
Ingredients:
• ½ pound mushrooms, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• ½ teaspoon salt
• ¼ teaspoon celery salt
• Pepper to taste
• 1 teaspoon lemon juice
• 1 cup shelled fresh oysters, drained and chopped
• Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size)
• Fresh parsley, for garnish
Preparation:
Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.
This appetizer recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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