Ingredients
• ½ cup dried chanterelle mushrooms
• 12 ears corn
• 2 T extra-virgin olive oil
• 2 shallots, minced
• 1 garlic clove, minced
• Zest of two lemons (2 teaspoons)
• Juice of one lemon (1 Tablespoon)
• Sea salt and lots of freshly ground pepper
• ½ cup unsweetened plain almond milk (optional/as needed)
Directions
- Soak mushrooms in boiling water for 15 minutes. Drain and rinse well. Slice into ¼ inch pieces.
- Cut the corn from 6 ears of corn and blend in a Vitamix blender, adding small amounts of almond milk if needed to get a blend going. Pour blended corn kernels through a nut milk bag held over a medium-size mixing bowl or large liquid measuring cup. Squeeze out all of the corn “cream” and set aside. (Throw out the corn pulp).
- Bring a pot full of salted water to a boil. Cut the corn kernels from the remaining corn and add to the boiling water. Boil for 3 minutes. Drain.
- Heat the extra-virgin olive oil over low heat in a large sauté pan. Add the shallots, garlic and soaked chanterelle mushrooms and sauté until soft about 10 minutes.
- Increase the heat and add the corn kernels, the corn “cream” and cook stirring constantly for about 3 more minutes. Add the lemon zest, lemon juice, sea salt and pepper and serve.
Variations
- Try using shitake mushrooms instead of chanterelles.
- Leave out the mushrooms and substitute coconut milk for the almond milk.
- Purée entire completed dish or leftovers with some broth in the Vitamix and eat as a soup instead.
