From above, a platter of four rustic toasts topped with ruffled golden-brown oyster mushrooms, snowy swooshes of whipped ricotta, glossy yellow corn kernels, deep green basil oil, pink radish slices, and scattered microgreens for a vibrant, high-contrast finish.

Crispy Oyster Mushroom Toasts with Whipped Ricotta, Charred Corn & Basil Oil

Name: Crispy Oyster Mushroom Toasts with Whipped Ricotta, Charred Corn & Basil Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: oyster mushrooms, 12 oz torn into large bite-size clusters; sourdough bread, 4 slices none; whole-milk ricotta, 1 cup none; fresh corn, 1 ear kernels cut off; scallions, 2 trimmed; radishes, 4 very thinly sliced; fresh basil leaves, 1/2 cup plus a few small leaves leaves separated; small leaves reserved for garnish; chives, 1 tbsp finely sliced; lemon, 1 zested and juiced; honey, 1 tsp none; crushed red pepper flakes, 1/4 tsp none; toasted pumpkin seeds, 2 tbsp none; microgreens or small arugula leaves, 2 tbsp none; small garlic clove, 1 clove finely grated; extra-virgin olive oil, 3 tbsp plus more for brushing and cooking none; neutral oil, 2 tbsp none; flaky salt, 1/2 tsp plus more to taste none; black pepper, 1/2 tsp none

Category Snack

Prep 20 minutes

Cook 15 minutes

Style American

Technique Searing

Diet Friendly Vegetarian

Daily Recipe: July 22, 2026

This snack leans into peak-summer produce and the meaty elegance of oyster mushrooms, turning them into crisp-edged bites layered over whipped ricotta with burst sweet corn, charred scallions, and a bright herb-lemon drizzle. It feels distinctly American in its celebration of farmers-market ingredients, but the plating is polished and modern—perfect for a sunny-day graze that tastes as good as it looks.

Ingredients (for 4)

Oyster mushrooms - 12 oz - torn into large bite-size clusters
Sourdough bread - 4 slices - none
Whole-milk ricotta - 1 cup - none
Fresh corn - 1 ear - kernels cut off
Scallions - 2 - trimmed
Radishes - 4 - very thinly sliced
Fresh basil leaves - 1/2 cup plus a few small leaves - leaves separated; small leaves reserved for garnish
Chives - 1 tbsp - finely sliced
Lemon - 1 - zested and juiced
Honey - 1 tsp - none
Crushed red pepper flakes - 1/4 tsp - none
Toasted pumpkin seeds - 2 tbsp - none
Microgreens or small arugula leaves - 2 tbsp - none
Small garlic clove - 1 clove - finely grated
Extra-virgin olive oil - 3 tbsp plus more for brushing and cooking - none
Neutral oil - 2 tbsp - none
Flaky salt - 1/2 tsp plus more to taste - none
Black pepper - 1/2 tsp - none

Preparation

Step 1 - 🌿🫒💚

Blend the basil leaves with 3 tablespoons olive oil, a pinch of flaky salt, and 1 teaspoon lemon juice until bright green and mostly smooth. Set aside.
Step 2 - 🥣🧄🍋

In a small bowl, mix the ricotta with the grated garlic, half the lemon zest, 1 teaspoon lemon juice, honey, a pinch of flaky salt, and a little black pepper until smooth and fluffy.
Step 3 - 🌽🔥🧅

Heat a grill pan or skillet over medium-high heat. Lightly coat the scallions and corn kernels with olive oil, then cook the scallions for 2 to 3 minutes until blistered and the corn for 3 to 4 minutes until lightly charred. Chop the scallions and toss with the corn, chives, a squeeze of lemon juice, and a pinch of flaky salt.
Step 4 - 🍄🍳✨

Pat the oyster mushrooms dry. Heat the neutral oil with a little olive oil in a large skillet over medium-high heat, then add the mushrooms in a single layer and cook without stirring for 2 to 3 minutes so they crisp.
Step 5 - 🌶️🍋🍄

Sprinkle the mushrooms with flaky salt, black pepper, red pepper flakes, and the remaining lemon zest. Cook 3 to 5 minutes more, turning once or twice, until golden and crisp on the edges.
Step 6 - 🍞🔥🥖

Lightly brush the sourdough slices with olive oil and toast them in a skillet, under a broiler, or in a toaster until crisp and browned.
Step 7 - 🧀🌽🍄

Spread the whipped ricotta over each toast. Top with the charred corn and scallion mixture, then add the crispy oyster mushrooms.
Step 8 - 🌸🥗🥄

Finish with radish slices, pumpkin seeds, microgreens, and small basil leaves. Drizzle with basil oil and add an extra pinch of flaky salt before serving.

Additional

For a more substantial snack, top each toast with a jammy egg. To make it vegan, swap the ricotta for whipped white beans blended with a little tahini and lemon. Oyster mushrooms are especially great here because their ruffled edges crisp beautifully, giving the toast a fried-chicken-style visual drama without feeling heavy.