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- Terri Mckibbon
- 3/4 cup (175 ml) plus 1 tsp (5 ml). extra virgin olive oil
- 3 cups (700 ml) sliced mushrooms
- 3/4 tsp (4 ml). salt
- 1/8 tsp (1 ml). ground pepper
- 1/2 tsp (2 ml). anise seeds
- 1/4 cup (60 ml) bread crumbs (mix fresh bread crumbs with fresh or dry parsley, romano, and parmesan cheese, store in freezer, for future breading)
- 2 tbsp (30 ml) finely chopped fresh thyme
- 4 tbsp (60 ml) finely chopped fresh oregano
- 1/2 tsp (2 ml). crushed red pepper flakes
- 1 tbsp (15 ml) hot hungarian paprika
- 2 tbsp (30 ml) minced garlic
- 24 shucked oysters, on the half shell
- Preheat oven to 500 degrees (250 C.).
- Heat 1 tsp (5 ml). of oil in skillet on medium heat.
- Add mushrooms, salt and pepper.
- Stir constantly for 4 minutes.
- Refridgerate mushrooms until chilled.
- Cut mushrooms to fine pieces, set aside.
- Dry roast the anise seeds; cook in skillet over medium until color changes and aroma releases, 2-3 minutes.
- Crush seeds with rolling pin; set aside.
- In a bowl mix bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, mushrooms, and remaining 3/4 cup (175 ml) olive oil.
- Blend using hands.
- Top each oyster with mixture, sprinkle bread crumbs over top.
- Bake 10 minutes.
- Serve with a nice bottle of dry white wine and you can't lose with this recipe.
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