Crispy Masa-Crusted Mushroom Scallops with Ojai Citrus Slaw

Introduction

Hey there! Today I’m bringing the energy of the coastal street food festival straight to your kitchen, inspired by the crunch of perfectly fried masa and the bright, salt-flecked winds of the Pacific. These King Trumpet mushrooms are sliced into thick rounds, dredged in a seasoned heirloom blue masa batter, and fried until golden and shatteringly crisp. We’re pairing them with a zesty, sun-drenched slaw using Ojai citrus and a drizzle of my favorite smoky salsa macha. It is pure sunshine on a plate, unfussy and built for sharing.

Ingredients

• 4 large King Trumpet mushrooms, sliced into 1-inch thick rounds
• 1 cup heirloom blue masa harina
• 1/2 cup sparkling water (ice cold)
• 1 tsp smoked paprika
• 1 tsp sea salt
• 2 cups shredded purple cabbage
• 2 Ojai Pixie tangerines, segmented
• 1/4 cup fresh cilantro, torn
• 1 tbsp Sonoma olive oil
• 1 tbsp lime juice
• 1/4 cup salsa macha (made with guajillo chiles and peanuts)
• High-heat avocado oil for frying

Instructions

1. Score the flat sides of the mushroom rounds in a crosshatch pattern to help them cook evenly.
2. In a medium bowl, whisk together the masa harina, smoked paprika, and sea salt. Slowly add the ice-cold sparkling water until a thick, crepe-like batter forms.
3. Toss the shredded cabbage with the tangerine segments, cilantro, olive oil, and lime juice in a separate bowl. Season with a pinch of salt and set aside to let the flavors meld.
4. Heat about 1/2 inch of avocado oil in a heavy skillet over medium-high heat until it shimmers.
5. Dip each mushroom round into the masa batter, ensuring it is fully coated, then carefully place in the hot oil.
6. Fry for 3-4 minutes per side until the crust is deeply golden and very crispy. Drain on a paper towel-lined plate and sprinkle immediately with a touch more sea salt.
7. To serve, place a mound of the citrus slaw on a plate, top with the crispy mushroom scallops, and drizzle generously with the smoky salsa macha.

This dish is all about that beautiful contrast—hot, earthy crunch meets cold, bright acidity. It is exactly the kind of food that makes a California afternoon feel like a celebration. Pull up a chair, pour a glass of chilled Vermentino or a crisp kombucha, and let’s celebrate the bounty of the coast. Enjoy every bite!

Emily