Crispy Oyster Mushroom Toasts with Whipped Ricotta, Charred Corn & Basil Oil
Golden mushroom toasts with sweet corn and herby ricotta.
Daily recipe · July 22, 2026
A little about this dish
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
- Whole-milk ricotta — 1 cup
- 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
- Crushed red pepper flakes — 1/4 tsp
- Toasted pumpkin seeds — 2 tbsp
- Microgreens or small arugula leaves — 2 tbsp
- Small garlic clove — 1 clove — finely grated
- Extra-virgin olive oil — 3 tbsp plus more for brushing and cooking
- Neutral oil — 2 tbsp
- Flaky salt — 1/2 tsp plus more to taste
- Black pepper — 1/2 tsp
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.
A final fox tip
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.