If the peak of summer had a taste, chanterelles and sweet corn would be a contender. This simple side dish of fresh sweet corn simmered with chanterelles, shallots, herbs and cream has been a go-to for me since the first year I picked my own mushrooms. Give it a try, and it'll be a yearly tradition for you too.
The chervil used here could be any sweet herb, such as tarragon, parsley or spearmint, these will heighten the sweetness of all the ingredients (tarragon and chervil are my choice If I had to pick). Using a savory herb like thyme, wild oregano, or summer savory with give you a different character here, one more suited to pair with game or beef.
If you add a savory herb, it would be ok to add a garlic clove to be whacked with knife, sauteed with the chanterelles and then removed, if you like. As it is, this is great by itself or as a side, and one of my all-time favorite Summer chanterelle recipes.
Creamed Chanterelles with Sweet Corn and Herbs
- 1 10 inch saute pan
- 4 oz fresh chanterelles quartered or halved if large, left whole ifv very small
- 2 cup fresh sweet corn roasted in the husk and cut from the cobb
- ¼ cup diced shallot cut into ⅛ inch dice or chopped fine
- ½ cup heavy cream
- ¼ cup dry white wine
- 1 Tablespoon chopped tarragon or chervil, chives, or a blend
- Salt to taste
- ½ teaspoon sugar
- 2 Tablespoons cooking oil
- Heat a few tablespoon of oil in a 8 inch or so saute pan until it is lightly smoking . Add the chanterelles and cook on high heat without seasoning until they are lightly golden on the edges.
- When they have some color, add the shallot and cook for a minute, then add the corn, salt and sugar. Add the wine and cook until evaporated.
- After the stock is reduced add the cream, reduce until lightly thickened, adjust the seasoning until it tastes good to you. Finish with the herbs, and serve.