Summer Oyster Mushroom Bites
Chef Natalie Chavez of @thelocalcoco

Ingredients:

• 3 Cucumbers, sliced into rounds (Rodgers roots and greens)
• 1 lb Oyster mushrooms (Southern Cap)
• 1/2 cup Cashews
• 1 Lemon, juiced
• 1 tbs Nutritional yeast
• 5 cloves Raw garlic
• Salt and pepper to taste
• 1 tsp Rice vinegar
• Handful of Tulsi (also known as holy basil)
• Handful of Garlic chives
• 1 tbs Brown Butter ghee (Woodland Wellness)
• 1 sprig Fresh oregano
• 2 Peaches, diced
• 1 cup Watermelon, diced
• 1 Jalapeño, minced
• 2 tbs Black Cherry Vinegar ( Piedmont Provisions)

Instructions:

1. Cashew Ricotta:
   • In a blender or food processor, blend the boiled cashews, lemon juice, nutritional yeast, 2 cloves raw garlic, salt, pepper, rice vinegar, tulsi, and garlic chives until smooth and creamy. Adjust seasoning to taste. Set aside.
2. Seared Oyster Mushrooms:
   • In a skillet over medium-high heat, add a tablespoon of Woodland Wellness brown butter ghee. Add the oyster mushrooms to the hot skillet and sear them until golden brown and tender. Season with salt, pepper, 3 whole garlic cloves, and fresh oregano in the last 3 minutes of cooking. Once cooked and rested for at least 5 mintues, slice the oyster mushrooms into bite-sized pieces like you would slice a steak. Set aside.
3. Peach and Watermelon Relish:
   • In a bowl, combine diced peaches, diced watermelon, and minced jalapeño.
   • Season the mixture with a pinch of salt and a splash of Piedmont Provisions brand black cherry vinegar. Stir well.
4. Assembling the Bites:
   • On each cucumber slice, spread a layer of cashew ricotta.
   • Top the ricotta with a seared oyster mushroom slice.
   • Spoon a small amount of the peach and watermelon relish over the mushroom. Garnish each bite with fresh garlic chives.

Serving:

• Arrange the Summer Oyster Mushroom Bites on a platter and serve them as delicious stackable bites at your party.