Oyster + Mushroom Toasts
Heat olive oil in a large pan over medium high heat. Once hot, add cremini mushrooms and garlic, reduce heat to medium and cook for 3 minutes.
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Cooking tools:
- Pan
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Baguette slicing knife
- Baking sheet
- Grill
- Spoon
- Tongs
- Paring knife
- Colander
- Kitchen shears
- Bread knife
Ingredients
- 2 tbsp olive oil
- 8 large cremini or button mushrooms, chopped
- 1 large cremini or button mushrooms, chopped
- 1 pkg enoki mushrooms, ends trimmed (150 g)
- 1/2 head radicchio, core removed, thinly sliced
- 1/3 cup balsamic vinegar
- 1 tbsp honey
- 12 PEI oysters, scrubbed, shucked, shells discarded
- salt
- freshly ground black pepper
- 1 baguette, sliced into ¼-inch rounds, toasted or grilled
- 1 tbsp finely chopped chives
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