October 7, 2022

Oyster + Mushroom Toasts

Recipe: Canada’s Smartest Kitchen + Jennifer Bryant

“The Island Christmas potluck is the day of the year when there are the most oven mitts in one place. If you’re lucky, at least one friend will arrive with a towel-wrapped casserole or a Crock-Pot of baked beans in blackstrap molasses with a wedge of pork belly. Harvest favorites rise again as mugs of mussel chowder, baked oysters, or seafood dip with home-made potato chips. Guests exchange their dishes for warming mugs of spicy apple cider and this is a perfect dish to represent all of this.”


  • 2 tbsp olive oil
  • 8 large cremini or button mushrooms, chopped
  • 1 garlic clove, minced
  • 1 pkg enoki mushrooms, ends trimmed (150 g)
  • ½ head radicchio, core removed, thinly sliced
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey
  • 12 oysters, scrubbed, shucked and shells discarded
  • Salt
  • Freshly ground black pepper
  • 1 baguette, sliced into ¼-inch rounds, toasted or grilled
  • 1 tbsp finely chopped chives


Yield: 4 Servings

  1. Heat 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. Then add enoki mushrooms and radicchio; cook for 2 minutes. Deglaze pan with balsamic vinegar and honey, bring to a boil and let simmer for 1 – 2 minutes.
  2. Add the oysters and season with salt and pepper; cook for 1 – 2 minutes, until oysters are heated through.
  3. Spoon filling over toasted baguette slices, garnish with chives. Serve hot, immediately after assembling.
Author: Alexandra Whyte

Stephen Harris


Excerpted from Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island by Farmers and Fishers of Prince Edward Island. Photography by Stephen Harris. Stories and captions by Stuart Hickox. Copyright © 2022 by Lobster Fishers of PEI. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.