Issue Date: December, 2011
Serves: 8 to 10
Pairings:
Courtesy of: Courtesy of Holly Clegg

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 pound sliced portobello mushrooms
• 3 tablespoons all-purpose flour
• 1 1/4 cups skim milk
• 3 tablespoons sherry (optional)
• salt and black pepper, to taste
• 6 cups cooked wild rice
• 1 pint small Louisiana oysters, well drained
• 2 tablespoons butter, melted
• 1/2 cup plain breadcrumbs
• 2 tablespoons chopped parsley
• 2 tablespoons chopped green onion stems

Instructions:

Preheat broiler. Coat a 3-quart baking dish with nonstick cooking spray. 

In a large nonstick skillet, heat oil and sauté onions and mushrooms until tender, about 5 minutes. Add flour and stir for 1 minute. Gradually stir in milk, cooking until mixture comes to a boil and thickens. Add sherry and season to taste. Remove from heat and combine with wild rice in prepared baking dish, mixing well. 

Roll oysters in butter, and coat with breadcrumbs. Arrange on top of rice. Place baking dish under broiler on middle rack and broil for 10 minutes, or until oyster edges begin to curl and are browned and crispy. Sprinkle with parsley and green onions. Serve immediately.