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1/2 cup unsalted butter1 leek, diced1 onion, diced1 pound mushrooms, diced1/2 cup dry white wine1 pint shucked oysters, liquor reserved1 pint whipping cream1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/8 teaspoon cayenne pepper1 cup half & halfSalt & ground black pepper to taste2 tablespoons chopped parsley
Melt butter in sauce pan. Add leek and onions. Cook over low heat until transparent. Add mushrooms. Increase heat to medium-high and cook mushrooms for five minutes; add white wine; cook for three minutes; add reserved oyster liquor, whipping cream, thyme, oregano and cayenne pepper; simmer for five minutes. Add oysters; bring to simmer; add half & half; bring to simmer. Season to taste with salt and pepper. Add parsley. Serve immediately.
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