Barbecued Oysters with Shiitakes
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
oyster sauce
|
|
| 1 | tablespoon |
hoisin sauce
|
|
| 2 | teaspoons |
ketchup
|
|
| ½ | each |
serrano chiles
diced |
*
|
| 12 | medium |
mushrooms, shiitake
caps |
*
|
| 12 | each |
oysters
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
oyster sauce
|
|
| 15 | ml |
hoisin sauce
|
|
| 1E+1 | ml |
ketchup
|
|
| 0.5 | each |
serrano chiles
diced |
*
|
| 12 | medium |
mushrooms, shiitake
caps |
*
|
| 12 | each |
oysters
|
|
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.
