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CHANTERELLE AND SWEET CORN RAGOUT
Strip corn kernels from 6 ears of sweet white corn and set aside. Place 2 tbsp sweet butter in a sauté pan, add 3 tbsp finely chopped shallots and cook for one minute over moderate heat.
Add 1 pound of fresh chanterelles (halved and quartered), 2 tbsp fresh chopped thyme, salt and pepper, and cook for about 5 minutes over strong heat.
Add ¼ c white wine, reduce, and add 1 c chicken stock and corn kernels. Cook for 3-5 minutes until corn is tender. Add 2 tbsp sweet butter and 2 tbsp chopped fresh parsley. Adjust seasoning and add 1 tbsp lemon juice.
Serve warm as a side-dish for salmon or other fish. |
