Pan-Seared Blue Masa Mushrooms with Charred Snap Pea and Apricot Salsa

Introduction

Hey there! I just got back from the farmers market where the first stone fruits are finally making an appearance alongside the last of the spring peas. This dish is a love letter to that transition. We are taking meaty oyster mushrooms, giving them a crisp heirloom masa crust, and pan-frying them until they are golden and irresistible. We pair them with a charred snap pea and apricot salsa that brings that Ojai citrus brightness and a touch of Central Valley heat. It is coastal, crunchy, and tastes exactly like a sunny afternoon in Big Sur.

Ingredients

• 1/2 pound oyster mushrooms, torn into bite-sized clusters
• 1/2 cup heirloom blue masa harina
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 cup almond oil or high-heat avocado oil
• 1 cup sugar snap peas, strings removed and halved
• 2 ripe apricots, pitted and finely diced
• 1 spring onion, thinly sliced
• 1 serrano chile, minced (remove seeds for less heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 Meyer lemon
• 1 tablespoon Sonoma extra virgin olive oil
• Flaky sea salt and toasted pepitas for garnish

Instructions

1. In a shallow bowl, whisk together the blue masa harina, smoked paprika, and sea salt.
2. Dampen the oyster mushroom clusters slightly with a mist of water, then dredge them in the masa mixture until evenly coated, pressing gently to make the masa stick.
3. Heat a large cast-iron skillet over medium-high heat. Add a splash of oil and the snap peas. Char them quickly for 2-3 minutes until bright green with dark blister marks. Remove and set aside.
4. Wipe the skillet clean and add the remaining almond oil. Once shimmering, place the masa-crusted mushrooms in the pan in a single layer. Do not crowd the pan.
5. Fry the mushrooms for 3-4 minutes per side until the edges are dark blue-purple and crisp. Transfer to a paper-towel-lined plate and sprinkle immediately with flaky salt.
6. In a small bowl, toss the charred snap peas with the diced apricots, spring onion, serrano, cilantro, Meyer lemon juice, and olive oil.
7. Arrange the crispy mushrooms on a plate and spoon the vibrant salsa over the top. Garnish with toasted pepitas for an extra layer of crunch.

I hope this brings a little bit of the Pacific breeze into your kitchen today. This dish is best enjoyed immediately while the mushrooms are still crackling and the salsa is bright. Pair it with a crisp white wine or just a sparkling water with a heavy squeeze of lime. Happy cooking!

Emily