PEI oyster and mushroom toasts recipe - serves 4

PEI oysters are a great source of protein and high in zinc.



12 PEI Oysters
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


  1. Scrub oysters under cold running water to remove any dirt or sand; do not submerge.
  2. Shuck oysters, save oysters and oyster liquor. Set aside until ready to use - discard shells. Heat grill to medium high.
  3. 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.
  4. Grill or broil bread and place onto a serving platter. Top each toast with oyster-mushroom mixture and garnish with chives.
  5. Serve hot.