Amazing Corn and Mushrooms
Thank you to everyone who stopped by the Slow Foods tent at Farmers@Firehouse today! I had a great time cooking. Two of the dishes I made were featured in the Farm Stand Project recipe booklet; this dish was not. One of the samplers asked me what I call it. “I call it onions, garlic, mushrooms, and corn,” I said, “but you’re welcome to help me give it a better name.”
“I think you should just call it Amazing,” she said.
So, without further ado…
Amazing Corn and Mushrooms
♦ 1 onion, diced
♦ about 8 cloves garlic, sliced thinly
♦ 4 oz. crimini mushrooms, sliced
♦ about 3 oz. chicken of the woods, diced (or substitute other wild mushroom; or crimini)
♦ 4 ears’ worth of corn, sliced from cobs
♦ canola oil for sauteeing (about 3-4 Tbl)
♦ salt, pepper, and ginger
♦ fresh oregano and rosemary to taste, minced
- Heat a pan over medium-high heat. Add the oil, let it get hot. Add pepper, ginger, and onions. Stir onions to coat with oil and spices, then add a pinch of salt.
- Cook onions, stirring occasionally, for 5-7 minutes or until they start to brown.
- Add garlic, cook for 1-2 minutes, or until it softens and starts to brown slightly.
- Add mushrooms. Turn heat down slightly to medium-low to medium. Cook mushrooms, stirring occasionally, for about 7-10 minutes or until they look like they’re about done. Don’t hurry them, but don’t burn them either. When it comes down to it, getting the most out of your fungus is more art than science; but here is my current best advice for cooking mushrooms.
- When the mushrooms hit their stride, add the corn. Turn the heat up a bit. Cook it for 2-3 minutes, stir in fresh herbs, and serve.