Masa-Crusted Golden Oyster Mushrooms with Charred Corn & Heirloom Salsa

Introduction

Hey there! Today we are celebrating that perfect golden hour light with a breaded picnic spread that feels like a salty breeze off the Pacific. I have taken meaty golden oyster mushrooms and given them a crunchy, sun-kissed crust using blue corn masa and almond meal. It is the kind of dish you want to eat with your hands, sitting on a blanket overlooking the coast, dipping each crispy bite into a zesty, charred salsa made from the mornings market haul. This is unfussy coastal living on a plate.

Ingredients

• 1 lb golden oyster or king trumpet mushrooms, sliced into thick strips
• 1 cup blue corn masa harina
• 1/2 cup almond meal
• 1 tsp smoked pimentón
• 1/2 tsp flaky sea salt
• 1/2 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• Avocado oil for shallow frying
• 2 ears of corn, husked and charred over an open flame
• 2 large heirloom tomatoes, diced
• 1 Fresno chile, finely minced
• 1/2 cup fresh cilantro and mint, torn
• Juice of 2 Ojai limes
• 2 tbsp Sonoma extra virgin olive oil
• Flaky salt and cracked black pepper to taste

Instructions

1. In a small bowl, whisk the almond milk and apple cider vinegar together and let it sit for 5 minutes to create a quick vegan buttermilk.
2. In a shallow dish, combine the blue corn masa harina, almond meal, smoked pimentón, and sea salt.
3. Dip each mushroom piece into the almond milk mixture, then dredge thoroughly in the masa mixture, pressing firmly so the breading sticks.
4. Heat about half an inch of avocado oil in a heavy cast-iron skillet over medium-high heat.
5. Fry the mushrooms in small batches until they are deeply golden and crispy, roughly 3 minutes per side. Transfer to a wire rack to maintain crunch.
6. For the salsa, slice the charred kernels off the corn cobs and toss them in a bowl with the diced tomatoes, Fresno chile, lime juice, and olive oil.
7. Fold in the fresh cilantro and mint just before serving to keep the herbs bright.
8. Arrange the crispy mushrooms on a wooden board, top generously with the charred corn salsa, and finish with a final sprinkle of sea salt.

Pack these up in a recycled paper box, grab a bottle of chilled Pet-Nat or some sparkling verjus, and head to the nearest park or beach. There is absolutely nothing like the crunch of a masa crust paired with the sweetness of peak-summer tomatoes. Enjoy the sunshine and every crunchy bite!

Emily