Braised Corn with Chanterelle Mushrooms
This simple recipe is full of flavour, if you can't find chanterelle mushrooms, regular white or cremini mushrooms works fine too, or you can use oyster, shiitake mushrooms, all turn out delicious!
Yield
4 servingsPrep
5 minCook
10 minReady
16 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
mushrooms, chanterelle
|
* |
| 1 | tablespoon |
walnut oil
or hazelnut oil, olive oil |
|
| 2 | cups |
corn
fresh, cut from 3 small ears, or frozen |
|
| ¾ | teaspoon |
sea salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
mushrooms, chanterelle
|
* |
| 15 | ml |
walnut oil
or hazelnut oil, olive oil |
|
| 473 | ml |
corn
fresh, cut from 3 small ears, or frozen |
|
| 3.8 | ml |
sea salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Using a mushroom brush or a soft toothbrush, gently wipe any dirt off the chanterelles.
If they are large, thinly slice the stems crosswise and the caps lengthwise. If they are small, just thinly slice the entire mushroom.
Heat the oil in a deep skillet over medium heat.
Stir in the chanterelles and corn and stir in the salt with a rubber spatula.
Cook 2 minutes, stirring constantly, until the corn and mushrooms are well coated.
Add one-quarter cup water and cover the pan.
Cook about 8 minutes, stirring occasionally, until the corn is tender.
Uncover the pan and cook until almost all the liquid is evaporated.
Season with pepper and serve.
Serve warm.
