Even though I have plenty of vegetables in the garden, I’m in need a little more diversity in my diet. A trip to Russo’s rectified the situation and gave me inspiration for another meal.
Of course, I picked up corn – at peak sweetness, who could resist! And as I scanned the mushrooms, I noticed beautiful coral colored chanterelles: plump and dry, I knew they were fresh. I snatched a half a pound of those too.
When I got home, I opted for a variation on succotash, using the meaty mushrooms in place of the more traditional squash. It makes a lovely accompaniment to roast chicken or burgers.
Chanterelle Corn Succotash
1 – 2 tbs. butter
½ pound chanterelle mushrooms, cut in half or quarters (depending on how large they are)
1 large shallot, peeled and diced
2 – 3 garlic cloves, peeled and minced
2 ears corn, kernels cut off the cob
1 large tomato, diced
¼ cup dry sherry
5 – 6 leaves basil, chiffonade
Salt, pepper and lemon juice to taste
1. Heat a large skillet over high heat. Add half the butter. Let it melt and then add the mushrooms, sprinkling the shallots and garlic on top. Season with salt and pepper. Cook without stirring for 3 minutes, or until mushrooms start to brown. Stir and continue cooking for 1 minute more. Add the sherry. Remove mushrooms from pan and set aside.
2. To the mushroom pan, add the remaining butter. Melt over high heat. Add the corn. Season with salt and pepper and cook without stirring for 4 minutes, or until the corn starts to brown and become aromatic. It’s okay if it sticks a little.
3. Add the mushrooms and tomatoes back to the corn pan. Cook for 1 minute more, just to heat through.
4. Remove from heat and put succotash in a serving dish. Season with lemon juice and garnish with basil.