Barbecued Oysters with Shiitakes
Submitted by maximan
Plump oysters nestled in shiitake mushroom caps and glazed with an Asian-inspired sauce of hoisin, oyster sauce, ketchup, and serrano chili. An elegant appetizer ready in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the appetizer that makes people lean in and whisper, “What IS that?"
Each shiitake mushroom cap becomes a little edible bowl, painted with a sauce that blends hoisin, oyster sauce, ketchup, and diced serrano chili into something sweet, salty, and sneaky-hot.
A plump oyster goes on top, coated in the same glaze, and the whole thing bakes until the mushroom is tender and the oyster is just warmed through, still briny and silky.
Twelve bites. Thirty minutes. The kind of starter that sets the tone for the entire meal.
Chef Tips
- Make the sauce ahead and let it sit. The longer the serrano steeps, the more heat it releases into the glaze.
- Remove the shiitake stems completely and wipe the caps clean with a damp cloth. Never soak mushrooms; they absorb water like sponges.
- Don’t overbake the oysters. Six minutes in the oven is plenty. You want them warm and plump, not shriveled and chewy.
- Serve immediately. These lose their magic fast as the mushrooms soften and the oysters cool down.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Combine the oyster sauce, hoisin sauce, ketchup and serrano chili.
Let the mixture sit for several minutes to let the serano flavor the sauce.
This step may be done well ahead.
Make sure the stems are completely cut off the mushroom caps.
Paint the caps with a little oil and a little of the sauce.
Place them on a baking sheet and bake in the preheated oven for 2 minutes.
While the caps are baking, roll the oysters in the rest of the sauce so that they are evenly coated.
Remove the caps from the oven and place an oyster on each cap.
Return them to the oven for about 6 minutes.
Remove and place on serving dishes and serve immediately.
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