PEI OYSTER AND MUSHROOM TOASTS
|2 tbsp||Canola Oil|
|8 large||Cremini or Button Mushrooms, chopped|
|1 clove||Garlic, minced|
|1 package||Enoki Mushrooms, sliced off stem|
|½ head||Radicchio Lettuce, core removed & sliced|
|¼ cup||Balsamic Vinegar|
|1 tbsp||PEI Honey|
|to taste||Black Pepper|
|1 loaf||Fresh Baguette, sliced|
|1 tbsp||Fresh Chives, chopped|
- Scrub oysters under cold running water to remove any dirt or sand; do not submerge.
- Shuck oysters, save oysters and oyster liquor. Set aside until ready to use - discard shells. Heat grill to medium high.
- Heat saucepan over medium-high heat; add the canola oil. Add the cremini mushrooms and garlic; reduce heat to low and cook for 3 minutes, add the enoki mushrooms and radicchio lettuce and continue cooking for 2 minutes. Add the balsamic vinegar and honey to the pan and bring to a boil; reduce heat and simmer for 1-2 minutes. Add the oysters and oyster liquor to the pan; season with black pepper. Cook for 1-2 minutes or until heated through.
- Grill or broil bread and place onto a serving platter. Top each toast with oyster-mushroom mixture and garnish with chives.
- Serve hot.