Serves 4

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

DIRECTIONS

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 honeyto 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.

Serve hot.