6 medium dried shiitake mushroom caps
10 ears white corn,
2 tablespoon extra-virgin
2 medium shallots, minced
1 clove garlic, minced
1 teaspoon finely grated
fresh lemon juice
Salt and freshly ground black pepper
1. In a bowl, cover the shiitake with
boiling water. Let stand for 15 minutes.
2. Meanwhile, set a
box grater in a large bowl. On the coarse side, grate 5 ears of the
corn all the way to the cob. Using a serrated knife, cut the kernels
from the remaining ears of corn. Using the dull side of the knife,
scrape the juices from the cobs into the bowl.
3. Drain and
mince the shiitake. In a saucepan, heat the oil. Add the shallots,
garlic and shiitake and cook over low heat, stirring occasionally,
until very soft, about 10 minutes. Increase the heat to high and
when the oil sizzles, add the corn and its juices. Cook, stirring,
until the corn is thick and shiny, 3 minutes.
Add the lemon zest and juice, season with salt and pepper and
Your question and comments are welcome