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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Lewy Olfson, Madison, Wisconsin Ingredients:
2 cans (8 ounces each) whole oysters, undrained |
1 can (14-3/4 ounces) cream-style corn |
1 cup half-and-half cream |
2 cans (4 ounces each) mushroom stems and pieces, drained |
2 tablespoons butter |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally. Yield: 4 servings.
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