Recipes

Maitake Mushrooms and Sweet Corn in Chile Lime Butter

serves 4 to 6

Sautéing earthy maitake mushrooms, torpedo onions and kernels of sweet corn in a butter flavored with toasted chiles and lime gives this otherwise simple skillet dish “a kick,” as one appreciative Lake Oswego farmers market shopper remarked after sampling.

A swirl of crema, or crème fraiche, and a pinch of smoked paprika add a luxurious finish and complexity to this late summer side. It would play a strong supporting role to grilled shrimp or fish served with a wedge of lime.

• 3 Tbsp. chile lime butter
• 1 medium torpedo or red onion, chopped, about ¾ cup
• ½ pound maitake mushrooms, brushed clean and trimmed
• salt and freshly ground black pepper
• 3 cobs corn, kernels removed, about 3 cups
• ¼ cup crema
• 2 pinches smoked paprika (see Note)

1. Slice or pull mushrooms apart by hand into 1-inch pieces.
2. Melt butter in a wide skillet over medium heat. Once butter foams, add torpedo onion, and sauté, stirring, until onion softens.
3. Add mushrooms, salt and pepper. Sauté, stirring occasionally, until mushrooms soften and begin to brown. Add corn, and a little more salt and pepper. Saute about 3 minutes, or until corn is just cooked. Add crema and paprika and simmer one minute. Adjust seasonings and serve hot.

Note: Find smoked paprika at spice retailers and specialty grocers.

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