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    Home » Wild Mushroom Recipes

    Creamed Chanterelles, Sweet Corn and Chervil

    Published: Aug 8, 2013 Modified: Feb 16, 2023 by Alan Bergo This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    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.

    creamed wild chanterelle mushrooms with sweet corn and chervil

    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.

    Creamed wild chanterelle mushrooms with sweet corn and chervil
    creamed wild chanterelle mushrooms with sweet corn and chervil
    Print Recipe
    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: 2 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

    Serving: 4oz | Calories: 524kcal | Carbohydrates: 40g | Protein: 8g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 24mg | Potassium: 700mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1280IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Bonny

      September 03, 2020 at 2:00 pm

      Your recipe doesn’t say when to add the corn.

      Reply
      • Alan Bergo

        September 04, 2020 at 10:03 am

        Thanks Bonny, an old recipe here and a simple typo. I adjusted it, and gave it a little copy edit for clarity.

        Reply

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    Chef Alan Bergo

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