Pan Seared Halloumi with Pickled Mushrooms & Strawberry Jam

Pan Seared Halloumi with Strawberry Balsamic Jam and Pickled Oyster Mushrooms

Recipe by Jesse McDannell of Grand Hyatt Buckhead
May 19, 2018

1 ounce Dayspring Dairy Halloumi, sliced
1 tsp. strawberry jam (recipe included)
1 2” round of TGM Pan au Levain
1 tsp. pickled oyster mushrooms (recipe included)
½ tsp. Banner Butter Roasted Garlic Butter

In a hot saute pan, add Halloumi.  Cook until browned, about two minutes.  Flip over and cook on other side for additional two minutes.  In a medium hot saute pan, add banner butter and allow to melt.  Add TGM bread and slowly brown on one side.  Flip and allow other side to brown.  For service, place bread on dish.  Place halloumi on bread.  Spoon over strawberry jam and garnish with pickled mushrooms.  Enjoy!

For the Jam:
1 Pint Heirloom Gardens Strawberries
1 Cup Water
¼ Cup Brown Sugar
2 Tbsp. Aged Balsamic Vinegar
½ tsp. Salt
5 Large leaves basil, chopped
Bring water, sugar and salt to a boil.  Reduce to a simmer.  Add strawberries and vinegar and cook slowly until strawberries are soft.  Puree and strain.  Allow to cool and add chopped basil. 

For the Pickled Mushrooms
2 Cups Heirloom Garden Oyster Mushrooms, chopped
1 Bay Leaf
3 Sprigs Thyme
2 Tbsp. Black Peppercorns
¾ Cup Water
1/3 Cup Rice Wine Vinegar
1 Tbsp. Sea Salt
3 Tbsp. Sugar

Bring water, vinegar and spices to a boil and reduce to a simmer.  When sugar and salt is dissolved, pour directly over mushrooms.  Allow mushrooms to cool to room temperature.  Reserve for service.