Corn and Chanterelle Succotash
Recipe by Luke Smithson, Executive Chef at Jamie Hollander Gourmet Foods and Catering
Succotash has its origins with the Native Americans of the Eastern United States. The dish traditionally consists of corn and shell beans, but succotash recipes have countless variations and can be eaten hot or cold. In this variation, the shell beans are replaced with Golden Chanterelles, another native of the East Coast. Golden Chanterelles have a flowery fragrance that pairs well with sweet corn, and both chanterelles and corn usually appear in our region by early July. The other vegetables in this recipe are variable; whatever is fresh from the garden will work. Try different varieties of summer squash, hot peppers, wax beans or even different types of mushrooms for different flavor combinations. The herbs are changeable as well. Chanterelles pair well with more fragrant herbs, such as basil and cilantro. Fresh mint would be great as would lemon or orange-scented thyme.
1 oz canola oil
8 oz chanterelle mushrooms, torn into bite-sized pieces
4 oz green beans, diced
½ red pepper, seeded and diced
8 ears of corn, shucked and kernels cut from the cob
1 zucchini, seeded and diced
1 shallot, peeled and minced
1 tsp kosher salt
1 pinch ground peppercorn
1 tbsp white wine vinegar
¼ cup parsley, chopped
¼ cup cilantro, chopped
¼ cup basil, chopped
Recipe by Luke Smithson, Executive Chef at Jamie Hollander Gourmet Foods and Catering
Succotash has its origins with the Native Americans of the Eastern United States. The dish traditionally consists of corn and shell beans, but succotash recipes have countless variations and can be eaten hot or cold. In this variation, the shell beans are replaced with Golden Chanterelles, another native of the East Coast. Golden Chanterelles have a flowery fragrance that pairs well with sweet corn, and both chanterelles and corn usually appear in our region by early July. The other vegetables in this recipe are variable; whatever is fresh from the garden will work. Try different varieties of summer squash, hot peppers, wax beans or even different types of mushrooms for different flavor combinations. The herbs are changeable as well. Chanterelles pair well with more fragrant herbs, such as basil and cilantro. Fresh mint would be great as would lemon or orange-scented thyme.
1 oz canola oil
8 oz chanterelle mushrooms, torn into bite-sized pieces
4 oz green beans, diced
½ red pepper, seeded and diced
8 ears of corn, shucked and kernels cut from the cob
1 zucchini, seeded and diced
1 shallot, peeled and minced
1 tsp kosher salt
1 pinch ground peppercorn
1 tbsp white wine vinegar
¼ cup parsley, chopped
¼ cup cilantro, chopped
¼ cup basil, chopped
- Heat oil in a large saucepan over medium-high heat until oil shimmers. Add chanterelles and cook for 2 minutes, stirring occasionally.
- Add the green beans and peppers and cook for an additional minute.
- Add corn, zucchini and shallots and cook for 2 minutes more, continuing to stir. Do not overcook–the vegetables are best with a slight crunch to them (although the chanterelles should be fully cooked).
- Pour cooked vegetables into a cool pan and allow them to come to room temperature.
- Season mixture with salt, pepper, vinegar and chopped herbs.
- Chill and serve. If serving hot, season with salt, pepper, vinegar and herbs at the end of cooking time. Add a dollop of butter, if desired, and enjoy!
