Oyster Mushroom Vinaigrette:

• 2 cups oyster mushrooms stems removed
• 2 1/2 ounces fine quality extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh thyme, leaves picked
• 1 garlic clove finely minced
• 1 shallot, finely minced
• 1 ounce fine quality sherry vinegar
• 1/4 ounce tupelo honey

Corn Pudding:

• 1 cup vegetable stock
• 3 ears corn, shucked, silk removed and kernels shaved off the cob
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter, at room temperature
• 1/2 tablespoon creme fraiche, at room temperature

Yellowedge Gulf Grouper:

• Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed
• Kosher salt and freshly ground black pepper
• 2 ounces blended vegetable and olive oil
• 1 ounce unsalted butter, at room temperature
• 4 sprigs fresh thyme
• Petite greens, for serving