Creamed Corn With Chanterrelle Mushrooms |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I got this recipe from Chef Jason Alley while taking a class on Southern Cooking on a cruise. I have made this at home several times and always LOVE it, posting it here not only to share but also so I don't lose the recipe again! Ingredients:
6 ears corn, kernals removed from cob |
1 small sweet white onion |
1/2 lb chanterelle mushroom, well cleaned |
2 tablespoons unsalted butter |
1/4 cup dry white wine |
1 pint heavy cream |
1 tablespoon minced chives |
Directions:
1. Heat the butter in a saute pan over medium hest until it begins to froth.
2. Add onions and chanterelles, and cook untill the onion is translucent.
3. Deglaze the pan with the wine and reduce by half.
4. Add cream.
5. Reduce cream by half, add corn and cook 8-10 minutes.
6. Season ith salt and pepper, garnish with chives to serve.
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