Local Oyster Stew with Bourbon-Braised Leek Cream, Chanterelle Mushrooms, Yukon Potatoes
1 large leek, white part only, thinly sliced
1 sweet onion, thinly sliced
2 ounce canola oil
1 tablespoon roasted garlic
6 sprigs fresh thyme, leaves pulled off
1 teaspoon sea salt
1 teaspoon white pepper
1/2 cup dry white wine
2 cups chicken stock
1 cup heavy cream
1 tablespoon unsalted butter
6 ounce chanterelle mushrooms, chopped
12 oysters, shucked
1 ounce bourbon
2 medium Yukon potatoes
- In a large soup pot over medium heat add canola oil, leeks and onion. Cook until onion begins to caramelize and turns golden brown, about 20 minutes.
- Add roasted garlic, thyme, salt and pepper. De-gaze with white wine and stir well.
- Allow wine to reduce until almost completely evaporated.
- Reduce heat to low, add chicken stock and simmer for 20 minutes.
- Add cream and reduce until it is a thick consistency.
- In a separate saute pan over medium high heat add butter to a hot saute pan.
- Add mushrooms and saute for one minute then add the oysters: be gentle with them so they don't break apart.
- Add bourbon and de-glaze pan. Allow alcohol to cook out, about 2-3 minutes.
- In a separate medium soup pot over high heat cook Yukon potatoes in salted water till tender, then quarter them.
- Add the potatoes to the mushroom oyster mix along with the creamy leeks and onion and let simmer for about five more minutes.
- Finish with salt and pepper to your liking and enjoy!