Summer Oyster Mushroom Bites
Chef Natalie Chavez of @thelocalcoco
Ingredients:
3 Cucumbers, sliced into rounds (Rodgers roots and greens)
1 lb Oyster mushrooms (Southern Cap)
1/2 cup Cashews
1 Lemon, juiced
1 tbs Nutritional yeast
5 cloves Raw garlic
Salt and pepper to taste
1 tsp Rice vinegar
Handful of Tulsi (also known as holy basil)
Handful of Garlic chives
1 tbs Brown Butter ghee (Woodland Wellness)
1 sprig Fresh oregano
2 Peaches, diced
1 cup Watermelon, diced
1 Jalapeño, minced
2 tbs Black Cherry Vinegar ( Piedmont Provisions)
Instructions:
Cashew Ricotta:
In a blender or food processor, blend the boiled cashews, lemon juice, nutritional yeast, 2 cloves raw garlic, salt, pepper, rice vinegar, tulsi, and garlic chives until smooth and creamy. Adjust seasoning to taste. Set aside.
Seared Oyster Mushrooms:
In a skillet over medium-high heat, add a tablespoon of Woodland Wellness brown butter ghee. Add the oyster mushrooms to the hot skillet and sear them until golden brown and tender. Season with salt, pepper, 3 whole garlic cloves, and fresh oregano in the last 3 minutes of cooking. Once cooked and rested for at least 5 mintues, slice the oyster mushrooms into bite-sized pieces like you would slice a steak. Set aside.
Peach and Watermelon Relish:
In a bowl, combine diced peaches, diced watermelon, and minced jalapeño.
Season the mixture with a pinch of salt and a splash of Piedmont Provisions brand black cherry vinegar. Stir well.
Assembling the Bites:
On each cucumber slice, spread a layer of cashew ricotta.
Top the ricotta with a seared oyster mushroom slice.
Spoon a small amount of the peach and watermelon relish over the mushroom. Garnish each bite with fresh garlic chives.
Serving:
Arrange the Summer Oyster Mushroom Bites on a platter and serve them as delicious stackable bites at your party.
The post Recipe: Summer Oyster Mushroom Bites appeared first on Community Farmers Markets.