Ingredients

　　1/2 pound mushrooms, chopped

　　3 tablespoons butter

　　3 tablespoons all-purpose flour

　　1 cup milk

　　1/2 teaspoon salt

　　1/4 teaspoon celery salt

　　Pepper to taste

　　1 teaspoon lemon juice

　　1 cup shelled fresh oysters, drained and chopped

　　Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size)

　　Fresh parsley, for garnish

　　Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.

　　Paula Deen's Kitchen Classics