Crispy Oyster Mushroom Toasts

Ingredients

For 4 servings

• 335 g oyster mushrooms, torn into clusters
• 4 slice sourdough
• 240 g ricotta
• 1 piece corn cob, kernels removed
• 2 piece scallions, trimmed
• 4 piece radishes, thinly sliced
• 30 g basil leaves
• 15 g chives, sliced
• 1 piece lemon, zested and juiced
• 3 g honey
• 1 g chilli flakes
• 30 g pumpkin seeds, toasted
• 30 g microgreens
• 1 piece garlic clove, grated
• 45 g extra-virgin olive oil
• 28 g neutral oil
• Flaky salt, to taste
• Black pepper, to taste

Method

1. 1

   Blend the basil with the olive oil, a pinch of salt and a little lemon juice into a bright green oil.

2. 2

   Whip the ricotta with the grated garlic, half the lemon zest, a little lemon juice, honey and seasoning until light.

3. 3

   Char the scallions and corn kernels in a hot pan, then chop the scallions and toss with the corn, chives, a squeeze of lemon and a pinch of salt.

4. 4

   Pat the mushrooms dry and fry in the neutral oil, undisturbed at first, until deeply golden and crisp; season with salt, pepper, chilli flakes and the remaining lemon zest.

5. 5

   Brush the sourdough with oil and toast until crisp.

6. 6

   Spread with the whipped ricotta, top with the charred corn and crispy mushrooms, then finish with radish, pumpkin seeds, microgreens and a drizzle of basil oil.