Chef Tommy Cvitanovich, Drago's: Portabella and Oyster Appetizer
Ingredients:
3 marinated portabella mushrooms (see recipe)
3 Louisiana oysters per mushroom
Olive oil
Balsamic vinegar
Chopped parsley
A pinch of Creole seasoning
Grill marinated mushroom caps till soft. In pan, saute oysters in extra virgin olive oil. Place sauteed oysters on mushroom caps and top with balsamic vinegar and chopped parsley and Creole seasoning.
And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.
Marinated Mushrooms
Ingredients:
3 Portabella mushrooms (caps only)
1 cup extra virgin olive oil
3 ounces red wine vinegar
1 ounce soy sauce
5 peeled garlic cloves
Mix and marinate overnight, fully covering mushroom caps.
3 Louisiana oysters per mushroom
Olive oil
Balsamic vinegar
Chopped parsley
A pinch of Creole seasoning
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1 cup extra virgin olive oil
3 ounces red wine vinegar
1 ounce soy sauce
5 peeled garlic cloves
Mix and marinate overnight, fully covering mushroom caps.
