Crispy Masa-Crusted King Oyster Medallions with Charred Poblano Crema

Introduction

There is something about the salt air and the smell of woodsmoke that makes me crave a proper food truck lunch. Today, I am taking that crunchy, breaded satisfaction we love and grounding it in the soul of the coast. We are using thick-cut King Oyster mushrooms, dredged in a golden masa crust that whispers of the Central Valley, and topping it with a bright, smoky crema that feels like a sunset in Ojai. It is golden, loud, and messy in the best way possible.

Ingredients

• 1 lb King Oyster mushrooms, sliced into 1-inch thick rounds
• 1/2 cup masa harina
• 1/2 cup panko breadcrumbs (use gluten-free if preferred)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 cup unsweetened almond milk mixed with 1 tsp lime juice
• 1/4 cup all-purpose flour (or chickpea flour)
• 2 large poblano chiles, charred and peeled
• 1/2 cup soaked raw cashews
• 1 garlic clove
• Juice of 1 Ojai pixie tangerine or lime
• 1/4 cup Sonoma olive oil for shallow frying
• Pickled red onions and fresh cilantro for garnish

Instructions

1. Score the flat sides of the mushroom medallions in a crosshatch pattern to help the flavors penetrate.
2. In three separate shallow bowls, set up your dredging station: one with flour, one with the almond milk mixture, and the third with a blend of masa harina, panko, paprika, cumin, and salt.
3. Dredge each mushroom piece in flour, dip into the milk, and then press firmly into the masa-panko mix until well-coated.
4. To make the crema, blend the charred poblanos, soaked cashews, garlic, tangerine juice, and a pinch of salt until silk-smooth. Add a splash of water if needed to reach a drizzling consistency.
5. Heat the olive oil in a cast-iron skillet over medium-high heat. When the oil shimmers, add the mushrooms in batches.
6. Fry for 3-4 minutes per side until the crust is deeply golden and the mushrooms are tender.
7. Drain briefly on a paper bag or wire rack to maintain the crunch.
8. Arrange the medallions on a platter, drizzle generously with the charred poblano crema, and top with a mountain of pickled onions and fresh cilantro.

Find a spot where the sun hits the table just right, maybe pour a glass of crisp North Coast Verjus or a chilled pilsner. This dish is meant to be shared with sticky fingers and big smiles. It is the taste of the California coast, captured in a single, golden bite. See you at the market tomorrow!

Emily