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 RelishOyster Mushrooms1 small or medium squash, sliced1 small hot pepper, seeds removed, chopped1 sweet pepper, seeds removed, chopped10 muscadine grapes, cut in half, seeds removed1/4 cup EVOOS&P to taste4 oz. blue cheese, crumbledCut 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 DressingEmulsify the following ingredients together:2 small or medium paw paws, skin and seeds removed1 tsp honey1/4 cup white wine vinegar1/4 cup canola oilsea saltSandwich LayersPaw Paw Dressed Salad

RecipesCarly Demler