0 Ratings
- 4 Servings +
2 tbsp olive oil
8 large cremini or button mushrooms, chopped
1 large cremini or button mushrooms, chopped
1 pkg enoki mushrooms, ends trimmed (150 g)
0.5 head radicchio, core removed, thinly sliced
0.333 cup balsamic vinegar
1 tbsp honey
12 PEI oysters, scrubbed, shucked, shells discarded
salt
freshly ground black pepper
1 baguette, sliced into ¼-inch rounds, toasted or grilled
1 tbsp finely chopped chives
Heat olive oil in a large pan over medium high heat. Once hot, add cremini mushrooms and garlic, reduce heat to medium and cook for 3 minutes. Then add enoki mushrooms and radicchio, cook for 2 minutes. Deglaze pan with balsamic vinegar and honey, bring to a boil and let simmer for 1 – 2 minutes. Add the oysters and season with salt and pepper, cook for 1 – 2 minutes, or until oysters are heated through.
Spoon filling over toasted baguette slices, garnish with chives. Serve hot, immediately after assembling.
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