Ingredients
2 cans (8 ounces each) whole oysters, undrained1 can (14-3/4 ounces) cream-style corn1 cup half-and-half cream2 cans (4 ounces each) mushroom stems and pieces, drained2 tablespoons butter1/4 teaspoon Worcestershire sauce1/8 teaspoon pepper
Preparation
In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.
