Name: Creamed Chanterelles with Sweet Corn and Herbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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 ); 1/4 cup diced shallot (cut into 1/8 inch dice or chopped fine); 1/2 cup heavy cream; 1/4 cup dry white wine; 1 Tablespoon chopped tarragon or chervil, chives, or a blend; Salt to taste; 1/2 teaspoon sugar; 2 Tablespoons cooking oil

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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.

Chervil

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.

cutting sweet corn using two bowls — Inverting a small bowl in a larger one to catch the kernels and steady the cobb while cutting

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.

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5 from 1 vote

Creamed Chanterelles with Sweet Corn and Herbs

Creamed chanterelles and sweet corn is a dish for when Summer is at it's peak.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Chanterelles, Sweet Corn

Servings: Servings

Calories: 524kcal

Author: Alan Bergo

Equipment

1 10 inch saute pan

Ingredients

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

Instructions

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.

Notes

Chanterelles are the best here, but hedgehog mushrooms and chicken of the woods can work too. You can also toss this with pasta and a handful of cherry tomatoes for a simple summer meal.

Nutrition