Before entering this recipe, and how it is came to be, we need to talk a little shocking ingredient choices I did. Yes, in the middle of summer, I was filming a surprisingly delicious sweet corn recipe ... and used frozen corn! I already had the shiitake mushrooms and arugula for this dish, and was about to go out and get delicious fresh, just picked, sweet corn on the market for local products when I made the mistake of opening the freezer. it was, a sweet corn bag. He had been there for a while, so I was sure it was burned freezer and I would just throw it out and go. Unfortunately, I checked it and it was fine. Damn. I thought I had better taste; it probably is not sweet. He was really sweet. Damn. So I decided to be a good leader frugal and use this recipe. The good news for you is it was so delicious with frozen corn, I can only imagine how amazing it's going to be with freshly shucked corn!
I had this combo as a vegetable side dish recently and found it very interesting combination of flavors. The earthy mushrooms, sweet corn and slightly bitter Arugula blended perfectly together. In fact, as I have enjoyed with grilled chicken, I kept smelling and tasting truffles. There was something about these three ingredients that combined to produce a truffle like flavor profile. my friends molecular gastronomy may perhaps explain why this was.
I realize that shiitake and truffles are the mushrooms, but it was more than that. Anyway, it was really good, and I'm sure you will enjoy this dish simple and tasty vegetables. You vegetarians can add vegetable broth instead of chicken of course. At the other end of the spectrum, you can start omnivores want to think about it with some bacon before adding the mushrooms. In one way or another, enjoy!
Ingredients:
2 fresh corn cups
2 cups sliced fresh shiitake mushrooms
handful of rocket
1 clove garlic
1 cup chicken or vegetable
1 tbl olive oil
1/2 c butter
salt and pepper to taste
