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Provenance of Dish
In the wake of a summer BBQ with a surplus of cooked corn-on-the-cob, the discovery of a large cache of beautiful chanterelles prompted the invention of this recipe that magically produces a delicious-ness far greater than the sum of its two main parts.
Recipe
Ingredients
A large skillet full of just-found Chanterelles (I have substituted Oyster mushrooms, Hens and other wild mushrooms with equal success.)
5 Ears of sweet corn on the cob
2 sticks butter
2Tbs Olive oil
1 Slice Red Pepper,chopped
Dash of cayenne,
1/2 teaspoon black pepper,
1 teaspoon of parsley flakes
1/2 teaspoon fresh basil -
(Perhaps Several sprigs )
1/4 teaspoon Worcestershire
Instructions
Microwave 5 ears of sweet corn (usually on “high” for two minutes per ear )
In a large skillet, Sauté a pan full of the wild mushrooms in butter (1 stick) and black pepper-
Remove from the skillet and set aside.
Strip the kernels off the cooled corn cobs and into the skillet to be stir-fried in butter, (no salt, but) a dash of cayenne, black pepper,
1 teaspoon of parsley flakes
1/4 teaspoon Worcestershire
Add a small amount of finely chopped red pepper
Cook well, (almost to browning) adding a little olive oil whenever necessary.
When the sweetness of the corn has been brought out,
Stir in the sautéed mushrooms.
Optional: Add some cooked lima beans or lentils for a hardier dish approaching a “mushroom succotash” quality.
Garnish with fresh basil leaves or sprigs of basil.
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