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4 servings5 tablespoons Butter Flavor CRISCO all-vegetable shortening or 5 tablespoons Butter Flavor Crisco Stick, divided 1-1/2 cups sliced fresh mushrooms 1/4 cup finely chopped onion 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup half-and-half 1/4 cup dry white wine 1/4 cup water 1/2 teaspoon instant chicken bouillon granules 8 ounces fresh oysters, undrained 1/2 cup seasoned fine dry bread crumbs 1 teaspoon dried parsley flakes Preheat oven to 400ºF. In medium skillet melt 3 tablespoons Butter Flavor Crisco. Add mushrooms and onion. Cook and stir over medium heat until tender. Stir in flour, salt and white pepper. Slowly blend in half-and-half, wine, water and bouillon granules. Cook and stir over medium heat until mixture thickens and bubbles. Add oysters and liquid. Heat to boiling, stirring constantly. Remove from heat. Spoon mixture into 4 individual baking dishes. In small saucepan melt remaining 2 tablespoons Butter Flavor Crisco. Remove from heat. Add bread crumbs and parlsey flakes, tossing to coat. Divide and sprinkle crumb mixture over top of each baking dish. Bake at 400ºF for about 10 minutes, or until bubbly. NOTE: Substitute vegetable bouillon granules for the chicken bouillon to make this a vegetarian dish. |
