Makes about 1 1/2 cups as a filling or feeds 4 to 6 as a side dish
Only a handful of ingredients fare well with mushrooms. Green chiles are one of them. The grassy, herbaceous aroma of green chiles makes the perfect top note for earthy-tasting mushrooms. Chanterelles also have a floral scent that softens the flavor combination. Here, the mushrooms and chiles are quickly roasted and sautéed along with some corn kernels for sweetness and cream for richness. This makes the perfect side dish for grilled meat. Try it with grilled turkey breast or grilled flank steak. It also makes an amazing filling for vegetarian lasagna or enchiladas. Or just spoon some over crispy tortillas or a toasted baguette. If you need to sub out the chanterelles, oyster mushrooms or hen of the woods would work too. But don’t use something bland and watery like cremini or button mushrooms. You need more flavor than those mushrooms will provide.
1 ear of corn, shucked
2 poblano chile peppers
1 garlic clove, shaved into thin slices
8 ounces trimmed chanterelle mushrooms, about 2 cups
1 tablespoon butter
1 tablespoon New Mexico green chile powder
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon sugar
- Char the corn and chile peppers over an open flame, 3 to 4 minutes. You can use a grill or kitchen torch or just sit them over a gas burner. The peppers should be blackened on all sides and the corn should be evenly charred. Transfer the peppers to a small bowl and cover tightly with plastic wrap so they can steam and soften. Transfer the corn to a cutting board and cut the kernels off the cob. When the peppers are cool enough to handle, after about 10 minutes, slip off and discard the charred skins. Cut the peppers in half and remove and discard the stem, core, seeds, and ribs. Dice the roasted peppers into 1⁄4-inch pieces and place in a small bowl. Mix in the corn and garlic.
- If the mushrooms are huge, cut them into 11⁄2-inch pieces. You want to maintain the integrity of the mushroom but also want to create a dish that’s easy to eat.
- Melt the butter in a 10-inch skillet over medium-high heat. When the butter is foamy, add the mushrooms, shaking the pan to evenly distribute. Cook, undisturbed, until they start to caramelize, about 2 minutes. Add the pepper mixture and chile powder. Toss everything together and cook for 1 minute to toast the chile powder; toasting the chile powder brings out the natural oils so more flavor can be released into the cream. Add the cream and cook until the mixture begins to get a ring of fat around the edge, about 1 minute. Pull the pan from the heat and stir in about 2 teaspoons lime juice, the salt, and the sugar. The acid from the lime juice balances the richness of the cream and the heat of the peppers.