• 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


  1. Scrub oysters under cold running water to remove any dirt or sand; do not submerge.
  2. Shuck oysters; save oysters and set aside until ready to use; discard shells and oyster liquor.
  3. Heat a grill or broiler to medium-high.
  4. Heat a saucepan over medium-high heat; add the canola oil.
  5. Add the cremini mushrooms and garlic; reduce heat to low and cook for 3 minutes.
  6. Add the enoki mushrooms and radicchio lettuce and continue cooking for 2 minutes.
  7. Add the balsamic vinegar and honey to the pan and bring to a boil; reduce heat and simmer for 1-2 minutes.
  8. Add the oysters and season with black pepper.
  9. Cook mixture for 1-2 minutes or until heated through.
  10. Grill or broil bread and place onto a serving platter.
  11. Top each toast with the oyster-mushroom mixture and garnish with chives; serve hot.