Cook The Book: Black Trumpets And Sweet Corn In Tarragon Cream Sauce

• 3 tablespoons olive oil
• 1/3 cup diced shallots
• 1 cup fresh sweet corn kernels, cut from 2 ears of corn
• 1/4 pound black trumpet mushrooms, left whole (see Note)
• 3 tablespoons fresh tarragon leaves, coarsely chopped
• 1 teaspoon coarse salt
• 6 squash blossoms, thinly sliced lengthwise (optional)
• 1/2 cup heavy cream or whipping cream
• Salt and freshly ground black pepper

1. Heat the oil in a medium skillet over medium-high heat.
2. Add the shallots and saute until soft and translucent, stirring frequently. Add the corn and saute for 2 minutes, stirring occasionally. Add the mushrooms, tarragon, and coarse salt and continue to cook for another 2 minutes. Add the squash blossoms (if using) and continue to cook for 1 minute.
3. Reduce the heat and add the heavy cream. Gently simmer mixture, stirring occasionally, until the cream thickens, about 1 to 2 minutes. Season with salt and pepper to taste. Serve at once.

olive oil, shallots, fresh sweet corn kernels, mushrooms, tarragon, coarse salt, blossoms, heavy cream, salt

Taken from www.seriouseats.com/recipes/2009/09/black-trumpets-and-sweet-corn-in-tarragon-cream-sauce-recipe.html (may not work)