Keyword Oyster Mushrooms, Goat Cheese, and Corn Toasts
Servings 4
Author Jane, adapted from "Open Kitchen," Susan Spungen
Ingredients
1 + tablespoonextra-virgin olive oil
8oz.oyster mushrooms, trimmed and sliced
kosher salt and freshly ground black pepper
1teaspoonunsalted butter
1medium + earfresh corn, kernels cut from the cob
1largeshallots, thinly sliced
4slicesgood bread, I used a country sourdough
4oz.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.