Before I get into this recipe, and how it came to be, we have to talk about a somewhat shocking ingredient choice I made. Yes, in the middle of summer, I filmed an amazingly delicious sweet corn recipe…and used frozen corn! I already had the shiitake mushrooms and arugula for this dish, and was just about to go out and get some delicious fresh, just picked, sweet corn at the local produce market when I made the mistake of opening the freezer.
There it was, a bag a sweet corn. It had been in there for a while, so I was sure it was freezer-burned and I would just chuck it out and go. Unfortunately, I checked it and it was fine. Damn. I thought I better taste it; it’s probably not sweet. It was really sweet. Damn. So I decided to be a good, frugal Chef and use it for this recipe. The good news for you is this was so delicious with frozen corn, I can only imagine how incredible it’s going to be with freshly shucked corn!
I had this combo as a side vegetable recently and found it a very interesting combination of flavors. The earthy mushrooms, sweet corn, and slightly bitter Arugula mixed wonderfully together. In fact, as I enjoyed it with some grilled chicken, I kept smelling and tasting truffles. There was something about these three ingredients that combined to produce a truffle like flavor profile. Maybe my molecular gastronomy friends can explain why this was.
I realize that shiitake and truffles are both fungi, but it was more than that. In any case, it was really good, and I’m sure you are going to enjoy this simple and tasty vegetable dish. You vegetarians can add vegetable stock instead of chicken of course. On the other end of the spectrum, you omnivores may want to think about starting this with a little bit of bacon, before adding the mushrooms. Either way, enjoy!
2 cups fresh corn
2 cups sliced fresh shiitake mushrooms
large handful of arugula
1 clove garlic
1 cup chicken or vegetable stock
1 tbl olive oil
1/2 tsp butter
salt and pepper to taste