- 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
How to Make It
Drain oysters, reserving 1/4 cup oyster liquor. Set aside.
Cook bacon in a large skillet until crisp; drain on paper towels. Crumble bacon and set aside, reserving 3 tablespoons drippings in skillet.
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.
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.