PEI OYSTER AND MUSHROOM TOASTS
| 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 |
Instructions
- 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.