4ozfresh chanterellesquartered or halved if large, left whole ifv very small
2cupfresh sweet cornroasted in the husk and cut from the cobb
¼cupdiced shallotcut into ⅛ inch dice or chopped fine
½cupheavy cream
¼cupdry white wine
1Tablespoon chopped tarragon or chervil, chives, or a blend
Salt to taste
½teaspoonsugar
2Tablespoons 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.