Oysters and Mushroom Dip

• 1/4 cup flour, unbleached all-purpose
• 1/4 cup vegetable oil
• 4 each shallots chopped
• 2 each celery stalks chopped
• 1 1/2 pounds mushrooms chopped
• 24 each oysters shucked
• 1 each garlic cloves chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound corn chips

1. In a large, heavy skillet, make a roux by heating flour and oil over a medium flame.
2. Mix thoroughly and stir constantly.
3. Mixture should bubble slowly.
4. Let cook a few minutes until light brown.
5. Add shallots and celery.
6. Cook on a medium flame for about 10 minutes or until celery is soft.
7. Add mushrooms, oysters, oyster liquor, and garlic.
8. Cook slowly, uncovered, until mushrooms become tender and sauce thickens, about 15 to 20 minutes.
9. Add parsley, pepper, and salt.
10. Stir well.
11. Serve hot with crackers, chips, or raw vegetables.

flour, vegetable oil, shallots, celery, mushrooms, oysters shucked, garlic, black pepper, salt, corn chips

Taken from recipeland.com/recipe/v/oysters-mushroom-dip-45938 (may not work)