Ingredients Jump to Instructions ↓

  1. 3/4 cup plus 1 teaspoon extra virgin olive oil

  2. 3 cups sliced mushrooms

  3. 3/4 teaspoon salt, in all

  4. 1/8 teaspoon ground black pepper

  5. 1/2 teaspoon anise seeds

  6. 1/4 cup breadcrumbs

  7. 1 cup finely grated Romano cheese

  8. 2 teaspoons finely chopped fresh thyme

  9. 4 tablespoons finely chopped fresh oregano

  10. 1/2 teaspoon crushed red pepper flakes

  11. 1 tablespoon hot Hungarian paprika

  12. 2 tablespoons minced fresh garlic

  13. 24 freshly shucked oysters, on the half shell

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs , cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.


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