Photo by chef sebastian carosi
Provenance of Dish
As a farm-to-fork chef of over 28 years, I made it my mantra to create food around the saying. What grows together, goes together. But somehow the fringes of my garden always seem to blur that mantra. Having lived the majority of my life in the three states that make up the Western Seaboard of the United States I quickly learned the seasonal cycles. A mashup, but a completely delicious mashup of what is wild and what is garden grown.
1 lb wild chanterelles (small buttons preferred, if large tear into pieces)
9 garlic cloves (peeled, crushed)
2 tbsp salted butter
2 cups skillet charred sweet corn (cut from 2-3 fresh ears)
1 tbsp vegetable oil
¼ cup fresh basil leaves (each torn into 5-6 pieces)
2 tsp fresh jalapeño (fine diced, no seeds)
½ cup fresh cilantro (rough chopped, reserving half for garnish)
¼ cup grated parmesan cheese
½ mascarpone cheese
1 cup heavy cream
2 tbsp dry wild mushroom mix (crushed into small pieces)
2 tbsp hot water
2 tbsp salted butter
1 tsp kosher salt
½ tsp fresh cracked black pepper
8 ounces thin spaghetti or angel hair pasta
1 tbsp fresh jalapeño (cut into very thin rings for garnish)
1 tbsp fresh coriander flowers (if they are available from your garden)
Cook the pasta to your desired doneness in salted boiling water. drain and set aside.
In a sauté pan over medium heat, sauté the chanterelles and garlic in the butter until just caramelized. season with salt and pepper and set aside (do not burn the garlic).
In a small bowl rehydrate the dry wild mushroom mix in the hot water and set aside.
In the cast iron skillet over medium-high heat char the fresh sweet corn kernels in the oil. season with salt and pepper and set aside.
To make the pasta, add the butter, heavy cream, a few basil leaves, some fresh cilantro, the corn, the mushrooms, the rehydrated mushroom mix and liquid, fine diced jalapeño, salt and pepper in a pan over medium-high heat and toss everything together and cook until the flavors are combined (about 3-4 minutes).
Taste and adjust the seasonings to your liking, add the parmesan and pasta and toss to coat well.
Transfer to serving plates or a platter and garnish with reserved fresh chopped cilantro, torn basil, fresh jalapeno rings and fresh coriander flowers if you have them available from your garden.