• Clean and chop oyster mushrooms.
• Cook oyster mushrooms by placing them in a covered pot with a few ounces of water, heat until steaming, remove from heat and leave covered for 10 minutes.
• Chop and dice red pepper, garlic, parsley, rosemary, mint. Place ingredients in a mixing bowl and add 2 oz olive oil, red wine vinegar, oregano, and salt. Mix well. Toss together with cooked oyster mushrooms. Refrigerate and let set for at least 30 Minutes.
• Mix together 1 oz sugar and 1 oz salt, set aside.
• In a fryer set to 275 ℉, gently dip the chard greens into the top oil and cook until crisp and translucent. Remove from oil and place onto a paper plate. Gregariously, coat and sprinkle the salt and sugar mix on both sides to encrust. set aside.
• In a small mixing bowl, add 2 egg yolks and the juice of one lemon. Whisk until combined and emulsify in 4 oz of olive oil until the sauce becomes thick. Whisk in the Dijon mustard and 1oz of honey. Set aside.
• Shuck oysters, reserve the meat, discard the shells.
• Using three bowls, set up a breading station: 1 bowl with 3 oz of flour and 1 pinch of salt. 1 bowl with 1 egg, the two egg whites, and 4 oz of milk. 1 bowl with 3 oz cornmeal and 2 oz flour.
• Dredge the oysters in the flour, then egg, then cornmeal. Deep fry at 325 ℉ until crisp. Remove onto paper plate and set aside.
• Warm up 1 oz of honey with the saffron. Stir well to infuse.
• Crush the potato chips and place onto a plate. Brush the fried oysters with saffron honey then roll in crushed potato chips. Set aside and heat until crispy before serving.

To Plate:

• Place a round cookie cutter mold off center of a plate. Take a handful of the chimichurri oyster mushrooms and squeeze as much liquid off as you can and press it firmly into the mold.
• Slide the mold up and off. Top off the mushrooms with two of the potato chip encrusted oysters.
• Pin 3 of the crisp chard leaves into the oyster mushroom mold behind the fried oysters.
• Dollop a large spoonful of the honey mustard aioli onto the plate and drag the tip of the spoon into it by dragging a channel through it around the plate.
• Serve while oysters are still hot.