Northwest Succotash Recipe
This dish makes a great bed for grilled lamb, quail, rabbit or chicken. A mixture of everything the season has to offer, it should be lightly cooked to retain the ingredients pop and full flavor.
- 2 Tbsp butter
- 8 oz chantrelles, cleaned and cut into bite-sized bits
- Freshly ground black pepper
- 1 clove garlic, minced
- 2 ears corn, shucked and kernels removed
- 1 ½ cup green beans, blanched, shocked in ice water and cut into ½-inch pieces
- 1 tsp thyme leaves, cleaned and chopped
- ¼ cup dry white wine
- In a large sauté pan melt butter over medium heat.
- When butter is frothy add mushrooms and season with black pepper.
- Saute until soft, about 3-4 minutes.
- Add corn kernels, green beans and thyme, tossing to coat.
- Add white wine, turn heat up to high and toss until wine is almost all evaporated.
- Remove from heat, season to taste with salt and more pepper if desired.
- Serve immediately.
Adapted from "Lark: Cooking Against The Grain" by John Sundstrom