Oyster Mushrooms, Goat Cheese, and Corn Toasts
Servings 4
Ingredients
- 1 + tablespoon extra-virgin olive oil
- 8 oz. oyster mushrooms, trimmed and sliced
- kosher salt and freshly ground black pepper
- 1 teaspoon unsalted butter
- 1 medium + ear fresh corn, kernels cut from the cob
- 1 large shallots, thinly sliced
- 4 slices good bread, I used a country sourdough
- 4 oz. fresh soft goat cheese, I used fennel lavender from my farmer's market
- fresh basil, sliced
Instructions
- Heat a 12-inch sauté pan over high heat. Add 1 tablespoon of olive oil and the mushrooms. Sear the mushrooms for about 2 minutes per side or until soft and golden brown. Season with salt & pepper. Set aside.
- Heat the same sauté pan over medium-high heat. Add 1 teaspoon of olive oil and the butter to the pan, then add the corn. Season the corn with salt & pepper and sauté stirring for about 3-5 minutes or until the corn takes on a slightly charred color. Add the shallot slices and sauté stirring for another 1-2 minutes.
- Toast the bread, then spread goat cheese on each slice. Top with the mushrooms, corn mixture, and sprinkle the sliced basil over the top.