Braised Corn with Chanterelle Mushrooms

• 4 ounces mushrooms, chanterelle
• 1 tablespoon walnut oil or hazelnut oil, olive oil
• 2 cups corn fresh, cut from 3 small ears, or frozen
• 3/4 teaspoon sea salt
• 1 x black pepper freshly ground

1. Using a mushroom brush or a soft toothbrush, gently wipe any dirt off the chanterelles.
2. If they are large, thinly slice the stems crosswise and the caps lengthwise.
3. If they are small, just thinly slice the entire mushroom.
4. Heat the oil in a deep skillet over medium heat.
5. Stir in the chanterelles and corn and stir in the salt with a rubber spatula.
6. Cook 2 minutes, stirring constantly, until the corn and mushrooms are well coated.
7. Add one-quarter cup water and cover the pan.
8. Cook about 8 minutes, stirring occasionally, until the corn is tender.
9. Uncover the pan and cook until almost all the liquid is evaporated.
10. Season with pepper and serve.
11. Serve warm.

mushrooms, walnut oil, corn fresh, salt, black pepper

Taken from recipeland.com/recipe/v/braised-corn-chanterelle-mushro-51314 (may not work)