Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette

• 4 fresh shiitake mushroom caps, divided
• 1/2 cup vegetable oil
• 2 shallots, minced
• 1/4 cup plus 1 tablespoon white wine
• 1/4 cup Champagne vinegar
• Freshly ground pepper to taste
• 12 oysters on the half shell, preferably Island Creek
• 2 scallions, thinly sliced

Preheat the oven to 350°F. To make the mignonette, lightly coat 2 of the shiitake caps with oil. Roast in the oven for 10 minutes, until tender. Let the mushrooms cool; cut into a fine dice. Combine with the minced shallots, wine, vinegar, and pepper. Set mignonette aside.

Thinly slice the other 2 mushroom caps. Heat the remaining oil in a large sauté pan. Fry the mushroom slices until golden brown, about 3 to 5 minutes. Drain the mushrooms on paper towels.

To serve, drizzle a teaspoon of mignonette over each oyster. Garnish each oyster with 2 slices of fried shiitakes and a few slices of scallion.