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PEI Oyster & Mushroom Toasts

PEI Oyster & Mushroom Toasts

 

PEI Oyster & Mushroom Toasts
Print Recipe

PEI Oyster & Mushroom Toasts

Servings: 4

Ingredients

  • 12 PEI Oysters
  • 2 tbsp Canola Oil
  • 8 large Cremini or Button Mushrooms chopped
  • 1 clove Garlic minced
  • 1 pkg Enoki Mushrooms sliced off stem
  • 1/2 head Radicchio Lettuce core removed and sliced
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Honey
  • Black Pepper to taste
  • 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 set aside until ready to use; discard shells and oyster liquor.
  • Heat a grill or broiler to medium-high.
  • Heat a 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 season with black pepper.
  • Cook mixture for 1-2 minutes or until heated through.
  • Grill or broil bread and place onto a serving platter.
  • Top each toast with the oyster-mushroom mixture and garnish with chives; serve hot.
←Garlic Butter Grilled PEI Lobster with White Cheddar & Scallion
Lobster Tacos with Mango Cucumber Salsa→

         

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