Sweet Corn and Chanterelle Mushrooms
4 ears sweet corn, husked and cut off the cob with a sharp knife
2 tbsp butter
4 green onions, white and a little of the green part chopped
1 tbsp red bell pepper, finely chopped
1 cup chanterelle mushrooms (not sure how many ounces that is), cleaned and coarsely chopped
Salt and fresh pepper
1 tsp soy sauce
Place 1 tbsp butter and corn kernals, onions, red pepper, salt and pepper in a medium saucepan with the lid on over medium-low heat and cook for 10 minutes, shaking pan occassionally, until kernals are tender.
In a small skillet over medium heat, melt remaining tbsp of butter. Add mushrooms and cook, about 5 minutes.
Add mushrooms to corn, add soy sauce and stir. Serve warm.
Note: This recipe was inspired by the Slanted Door in San Francisco. It is very easy and super delicious, although we are still perfecting the directions to the recipe. Chanterelle mushrooms can be bought in any gourmet grocery store, like Whole Foods or Bristol farms. They are a bit pricey (we paid $5 for the amount in this recipe) but are very tasty. Clean them by using a wet paper towel and rubbing them clean (do not soak in water!).
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