Fun In the Kitchen: Panko Crusted Oyster with Shiitake Mushrooms and Savory "Sweet Corn" Foam

It is always a grea

t day when I can find time to have fun in the kitchen. The local market had fresh oysters and the summer corn looked incredible at the farmer's market. I could not resist bring the two together with Shiitake Mushrooms and fresh herbs to round the flavors and textures.

Ingredients

Remove corn from cob and steep in heavy cream to start base for the corn foam.

Finely chop fresh Rosemary, Chives, and Thyme for use in breading and sauteed Shiitakes.

Add freshly chopped Chives to Panko Breading and coat Oysters using flour and egg wash.

Fry Oysters to a golden brown using deep fryer, wok, or deep skillet.

Sautee Shiitake Mushrooms with finely chopped Rosemary, Thyme, and Chives.

Plate: Starting the airy Corn Foam pillow, followed by a bed of herb sauteed Shiitake Mushrooms, and crowned with a succulent Crispy Oyster.

(Pairs perfectly with: Flowers Sonoma Coast Chardonnay, 2007)

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