Preparation

• Heat the oil in a wide, heavy-duty 5- to 6-quart pot or a deep 12-inch skillet over high heat until shimmering hot. Add the mushrooms and the onion and season with salt and pepper. Cook, stirring, until the mushrooms are wilted and the onion is softened, about 3 minutes. Stir in the clam juice and cream and bring to a boil.
• Add the oysters and their liquor and simmer, adjusting the heat as necessary, until the oysters plump and their edges curl, about 3 minutes. Season to taste with salt and pepper.
• Serve the stew sprinkled with thyme.