Corn Salad with Mushrooms
A cool and refreshing salad to beat the summer heat!
READY IN 30 MIN
6 ears corn, husked, kernels removed from cob
1/2 cup extra-virgin olive oil
2 sprigs rosemary
1 cup walnuts
1-1/2 cup braised mushrooms*
3 tbs. unsalted butter
Sea salt & freshly ground black pepper
2 cups aged cheese, such as parmigiano reggiano, manchigo, or cabrillo,
finely grated, plus 1/2 cup extra to finish
4 cups baby arugula, rinsed and spun dry
Heat olive oil and rosemary in a small saucepan over a low flame until the oil is warm, but not hot. Let cool, strain, and discard the rosemary. Place the walnuts on a baking sheet, and toast in the oven for 3 minutes. Remove from oven, and set aside.
In a large sauté pan, heat 2 tablespoons of the rosemary oil. Slightly crush the toasted walnuts in your hand, and add to the pan along with the braised mushrooms. Sauté for 1 minute.
Add corn, stir to combine, and sauté for 3 minutes. Stir in butter and 2 tablespoons of grated cheese. Season with salt and pepper, and remove pan from burner. Place the arugula leaves in a mixing bowl. Dress them with the remainder of the rosemary oil, and season with salt and pepper. Plate the arugula, with the corn salad mixture on top. Finish with additional grated cheese.
3 tbs. extra-virgin olive oil
2 shallots, minced
2 tbs. unsalted butter
1 cup dry white wine
Salt & freshly ground black pepper
1 pound mushrooms
Heat the olive oil in the sauté pan over medium flame until hot but not smoking. Add the shallots and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the butter and wine, then season with salt and pepper. Lower the heat to a gentle simmer, and add the mushrooms. Toss, then cover with a lid over 3/4 of the pan. Cook the mushrooms at a low simmer for 30 minutes, stirring occasionally, until very tender. Season with more salt and pepper to