Local Oyster Stew with Bourbon-Braised Leek Cream, Chanterelle Mushrooms, Yukon Potatoes Featured

Local Oyster Stew with Bourbon-Braised Leek Cream, Chanterelle Mushrooms, Yukon Potatoes

Sourced from Tillamook Bay and/or Willapa Bay, our oysters take the spotlight in this dish as our chefs share an easy and fast way to prepare this simple yet flavorful stew. Starting by braising leeks, sweet onions and roasted garlic in bourbon and heavy cream until tender, our chefs supplement a base that is pureed to silky consistency and left to cool. Per order, we sauté the oysters with gently roasted chanterelles and blanched Yukon potatoes that have been chilled. Lastly, we add a ladle of the creamy bourbon and leek puree to tie the dish together. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Local Oyster Stew with Bourbon-Braised Leek Cream, Chanterelle Mushrooms, Yukon Potatoes

Serves 4

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

  1. 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.
  2. Add roasted garlic, thyme, salt and pepper. De-gaze with white wine and stir well.
  3. Allow wine to reduce until almost completely evaporated.
  4. Reduce heat to low, add chicken stock and simmer for 20 minutes.
  5. Add cream and reduce until it is a thick consistency.
  6. In a separate saute pan over medium high heat add butter to a hot saute pan.
  7. Add mushrooms and saute for one minute then add the oysters: be gentle with them so they don't break apart.
  8. Add bourbon and de-glaze pan. Allow alcohol to cook out, about 2-3 minutes.
  9. In a separate medium soup pot over high heat cook Yukon potatoes in salted water till tender, then quarter them.
  10. Add the potatoes to the mushroom oyster mix along with the creamy leeks and onion and let simmer for about five more minutes.
  11. Finish with salt and pepper to your liking and enjoy!

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