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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (12-ounce) container standard oysters, undrained |
6 slices bacon |
2 cups sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup chopped green onion |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon red pepper |
1/4 cup chopped fresh parsley |
2 tablespoons lemon juice |
biscuit topping |
Directions:
1. Drain oysters, reserving 1/4 cup oyster liquor. Set aside.
2. Cook bacon in a large skillet until crisp; drain on paper towels. Crumble bacon and set aside, reserving 3 tablespoons drippings in skillet.
3. Sauté mushrooms, onion, and green onion in bacon drippings until tender. Stir in flour, salt, and pepper; cook 1 minute, stirring constantly. Stir in oysters, reserved oyster liquor, parsley, and lemon juice.
4. Spoon mixture into a greased 9-inch pie plate; top with Biscuit Topping. Turn edges under; press firmly to rim of pie plate to seal, and flute. Cut slits in crust to allow steam to escape. Bake at 400° for 20 minutes or until crust is lightly browned. Cut into wedges to serve.
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