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Oyster Mushroom, Goat cheese, and corn Toasts
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Oyster Mushrooms, Goat Cheese, and Corn Toasts

Course Appetizer
Cuisine American
Keyword Oyster Mushrooms, Goat Cheese, and Corn Toasts
Servings 4
Author Jane, adapted from "Open Kitchen," Susan Spungen

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.