Oysters with Roasted Shiitake Mignonette

Preheat oven to 350°F.

Toss 2 mushroom caps with 1 teaspoon oil in a small bowl. Place in a small baking pan and roast until tender, about 10 minutes. Let cool.

Meanwhile, thinly slice the remaining 2 mushroom caps. Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Cook the sliced mushrooms, stirring occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.

Finely dice the roasted mushrooms. Combine with shallot, wine, vinegar and pepper in a small bowl.

Place oysters on a bed of crushed ice (or rock salt). Drizzle each oyster with 1 teaspoon of the mignonette. Garnish with the fried shiitakes, scallions and lemon, if desired.