Pan-fried Oyster Mushroom Sandwich with Squash Relish + Salad with Paw Paw Dressing

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Pan-fried Oyster Mushroom Sandwich with Squash Relish

  • Oyster Mushrooms

  • 1 small or medium squash, sliced

  • 1 small hot pepper, seeds removed, chopped

  • 1 sweet pepper, seeds removed, chopped

  • 10 muscadine grapes, cut in half, seeds removed

  • 1/4 cup EVOO

  • S&P to taste

  • 4 oz. blue cheese, crumbled

Cut mushrooms from base, leaving mushroom tops in whole pieces. In a skillet over medium-high heat, sauté mushrooms in canola oil until golden brown on both sides. Remove mushrooms from heat and place on a paper towel to absorb excess oil. Season with salt.

Return skillet to medium-high heat with canola oil and sauté squash until golden brown. Remove from pan and set aside.

In the same pan, sauté peppers and grapes with salt, about 4 minutes.

In a food processor, pulse the squash, grapes, and peppers together, about 4 quick pulses. Remove to a bowl and season with S&P and EVOO. Stir in blue cheese.

Assemble mushrooms and relish on toasted bread with lettuce, tomato, and mayo. Serve with a salad of lettuce, tomato, and fresh sliced okra tossed with paw paw dressing (recipe follows).

Paw Paw Dressing

Emulsify the following ingredients together:

  • 2 small or medium paw paws, skin and seeds removed

  • 1 tsp honey

  • 1/4 cup white wine vinegar

  • 1/4 cup canola oil

  • sea salt

RecipesCarly Demler