Hollywood Farmers’ Market October 30th
Fall is in the air…sort of…it is if you go to the farmers’ market and notice that stone fruit has been replaced by a variety of apples, while squash of all types and beets reign supreme. I walked along the food stands on Ivar looking for inspiration. Finally a pile of corn caught my attention. How long will this quintessential summer/fall vegetable remain? Filled with a plan I headed south at a brisk pace to LA Fungh will they be there? Will they? As I peeked through the crowd my wish was granted. There stood my quest. CHANTRELLES.
One more stop, the herbs at ABC Rhubarb for thyme and sage, and just like that, Sunday Supper at the Broads could be made.
This recipe receives its inspiration from Suzanne Goin, goddess of the kitchen. As always her approach is straight forward, her flavors robust. The chantrelles add earthiness while the corn provides the crunch add a little pasta, basta.
- 1 lb. Trader Joe’s linguine
- 3 ears of corn skived (Food52 has the best method for skiving)
- 3 large chantrelle mushrooms
- 1 tablespoon fresh thyme
- 5 sage leaves sliced
- 4 cloves garlic chopped
- 1/2 red onion chopped
- olive oil
- Place large pot with salted water on to boil for the pasta. When water boils cook the linguine
- Clean mushrooms. (Don’t be afraid to wash them. If you dry and use them immediately it won’t be a problem.) Tear the mushrooms into bite sized pieces.
- Place a large saute pan on high heat for 2 minutes. Don’t be afraid to get the pan hot.
- Add about 2 tablespoons of olive oil and heat for another minute. Add mushrooms. The mantra playing in your head is the voice of Julia Child repeating, “Don’t crowd your mushrooms.” Let them sear on one side before you stir. You want them a little crispy.
- Add the thyme, season with salt and pepper. When the mushrooms are done. Transfer them to a plate.
- In the same saute pan heat till hot drizzle a little bit of olive oil and add the corn. I like to get it a little brown.
- Add garlic, onions and sage.
- At this point the linguine should be close to done. Remove about 2 cups of the pasta water and reserve. Drain pasta.
- Add about 3/4 cup of the pasta water to the corn mixture. Bring to a boil.
- Add the chantrelles. Cook for about a minute. Check for seasoning.
- Place linguine in bowls. Top with corn mushroom mixture. Savor.