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Makes 6 appetizer servings
1 pint shucked small oysters
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/4 cup dry white wine
2 tablespoons fresh parsley, finely chopped
Dash Worcestershire sauce
Dash pepper
Rinse shucked oysters. Pat dry with paper towels. In a skillet heat 1 tablespoon of the butter or margarine over medium-high heat. Add oysters. Cook for 3 to 4 minutes or until edges of oysters curl, stirring frequently. Drain. Spoon into 4 small individual casseroles; keep warm in a 300° F oven.
For sauce, heat remaining butter or margarine over medium-high heat in the same skillet. Add mushrooms; cook for 2 to 3 minutes or until tender, stirring frequently. Stir in wine, parsley, Worcestershire, and pepper. Pour sauce over oysters.
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