Tomie Taggart Ingredients: 8 oz shrimp – chopped 8 oz boiled Pleurotus ostreatus – chopped 1 tbsp butter 1 tsp salt 1/2 cup diced red bell pepper 3 tbsp mayonaise 2 tbsp chopped fresh parsley 1 tbsp fresh chives 1 tbsp dijon mustard 2 tsp grated parmesan cheese 4 oz Italian bread cut into 16 slices Directions: Preheat the boiler. Line a boiler pan with foil. Sauté boiled and chopped Pleurotus ostreatus until liquid evaporates. Add butter, salt and stir. Add chopped raw shrimp and cook until shrimp color turns to pink about 1/2 minute. Put in a bowl and combine with all other ingredients. Blend well. Spread 1 tablespoon of the mixture on each slice of bread. Place the crostini on the boiler pan and broil 4 inches from the heat for 5 to 6 minutes or until lightly browned.