Oyster and Mushroom Casserole Recipe

Easy to prepare, this decadent dish is perfect for fall and the upcoming holiday season!

The oysters will exude a great deal of liquid as they cook, so adjust the amount of flour to fit how thick a sauce you'd like. (Three tablespoons of flour will create a thicker sauce.) Rice--along with a mixed green salad or steamed broccoli--goes well with this dish.


Serves 4


  • 3 to 4 tablespoons butter
  • 2 to 3 teaspoons minced shallots
  • 4 ounces sliced fresh mushrooms
  • 2 to 3 tablespoons unbleached all-purpose flour
  • 1 tablespoon dry sherry
  • 2 tablespoons dry white wine
  • 1 pint shucked oysters and their juices
  • Cayenne pepper
  • Salt
  • Freshly milled black pepper
  • ½ cup Cracker Crumb Mixture (recipe and ingredients below)


For Cracker Crumb Mixture (makes about 2 cups):

  • ¼ pound oyster crackers or saltines
  • 2 tablespoons finely chopped onion
  • ½ cup melted butter
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon minced fresh thyme leaves


For Cracker Crumb Mixture:

Whirl the crackers in a food processor or blender until they are evenly ground but retain some texture. Sauté the onion until softened in 1 tablespoon of the butter, and then add to the crumb mixture in a bowl along with the remaining butter, parsley, and thyme. Mix thoroughly. If the mixture hardens in the refrigerator, place it in a microwave oven for 5 to 10 seconds before using.


For Oyster and Mushroom Casserole:

Preheat the oven to 400°F.

Melt the butter in a nonreactive saucepan. Add the shallots and cook for 1 minute over medium-high heat. Stir in the mushrooms and cook another 2 minutes, stirring constantly. Remove from the heat, and stir in the flour. Return to the heat and cook, stirring constantly, for 2 minutes. Add the sherry and wine. The mixture will be thick. Stir in the oysters and their juices. Season with a generous pinch of cayenne pepper, salt, and black pepper. Put the mixture into a shallow baking dish and sprinkle with the cracker crumbs. Bake for 10 to 15 minutes, or until the oysters are cooked and the top is browned.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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