Corn and Chanterelles with Bourbon & Tarragon
Corn and mushrooms go particularly well together, especially combined with some cream. This recipe refines that pairing to make it even more appealing, using delicious chanterelle mushrooms, and adding a splash of bourbon.
Heat & Knives
The Recipe
Source: Second Helpings from Union Square Cafe (The garnish for a roasted lobster dish)
2 tablespoons butter
1/3 cup finely chopped shallots
1/4 teaspoon Aleppo pepper
1 pound chanterelle mushrooms, stems trimmed, cleaned, and split lengthwise
freshly ground black pepper
1 1/2 cups corn kernels (from about 2 ears of corn)
kosher salt
2 tablespoons bourbon
1/4 cup white wine
2 teaspoons chopped fresh tarragon
Heat the butter in a large skillet over medium-high heat. Add the shallots and Aleppo pepper and cook for 30 seconds, stirring. Stir in the chanterelles and 1/8 teaspoon black pepper, cook until the chanterelles are softened but not browned, about 3 minutes. Add the corn, 1 teaspoon salt, and the bourbon, and reduce until dry. Add the wine and reduce until almost dry. Add the tarragon, and season with salt and black pepper. Serve immediately.
