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Categories: Sides, Vegetables, Vegetarian

Braised corn with chanterelles

Braised corn with chanterelles
Los Angeles Times

ONE particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even more uninspired. He ... Read more

Total time: 15 minutes | Serves 4
  • 4 ounces chanterelles
  • 1 tablespoon pistachio, hazelnut or walnut oil
  • 2 cups fresh corn kernels (cut from 3 small ears)
  • 3/4 teaspoon coarse sea salt
  • Freshly ground pepper to taste

Step 1Using a mushroom brush or a soft toothbrush, gently wipe any dirt off the chanterelles. If they are large, thinly slice the stems crosswise and the caps lengthwise. If they are small, just thinly slice the entire mushroom.

Step 2Heat the oil in a deep skillet over medium heat. Add the chanterelles and corn and stir in the salt with a rubber spatula. Cook 2 minutes, stirring constantly, until the corn and mushrooms are well coated. Stir in one-quarter cup water and cover the pan.

Step 3Cook 7 to 8 minutes, stirring occasionally, until the corn is tender. Uncover the pan and cook until almost all the liquid is evaporated. Season with pepper and serve.

Each serving:
103 calories; 3 grams protein; 16 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 313 mg. sodium.
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