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Recipe
Chanterelle & Sweetcorn
A late-summer pan of golden chanterelles and sweet corn with tarragon butter — the apricot aroma against sweet corn is a quiet astonishment.
20 minTime
2 as a sideServes
5Ingredients
Made with Chanterelle
Sweet cornTarragon butterLemon
- 1Dry-sauté the chanterelles in a hot pan for 4–5 minutes until they release and reabsorb their liquid.
- 2Add the butter and corn kernels, cook for 4–5 minutes until the corn is tender and lightly charred.
- 3Stir in the tarragon and a squeeze of lemon.
- 4Season well and serve warm.