Side dishes

Corn with girolle mushrooms

corngirolle

Growing up in the United States, we enjoyed corn on the cob all summer long. Shucking corn on the cob was a chore I never minded, and we ate the corn with funny plastic corn-shaped holders on either end.

All that came to an end during the years I lived in France, where corn is mainly something to feed to animals. Or possibly to drain out of a can to put in a salad.

I’ve enjoyed eating fresh corn again since moving to the UK. While I grew up eating corn boiled, with a pat of butter, I now prefer my corn on the cob grilled, with just a sprinkling of sea salt.  Or, as we move towards autumn, I love eating corn cut off the cob and gently pan-fried with some fresh girolle mushrooms.

Corn with girolle mushrooms (inspired by an Alice Waters recipe in Chez Panisse Vegetables)

3-4 ears of fresh corn, kernels cut off the cob

100 g fresh girolle mushrooms

1-2 cloves of garlic, peeled and crushed

1 tablespoon coconut or vegetable oil for pan-frying

1 large ripe avocado, peeled, pitted and chopped

1-2 tablespoons olive oil for dressing

a squeeze of lime juice

1 tablespoon chopped coriander leaves

salt and pepper to taste

Serves 4 as a side dish

Rinse the girolles in a colander, then wipe any remaining dirt off with a paper towel. Slice into small bite-sized pieces.

Heat the coconut or vegetable oil in a skillet and add the garlic. As soon as the garlic starts to sizzle, add the girolles and cook over medium heat. When the girolles have started to brown, add the corn and cook for about 10 minutes, stirring regularly, until the corn is just cooked (taste to be sure). If the corn starts to burn while cooking, add a few drops of water.

Allow the corn and girolles to cool for 10-15 minutes. Add the avocado, lime juice, and coriander leaves, then add olive oil, salt and pepper to taste.

Note: Corn is not GAPS-friendly and is often not tolerated by followers of the GFCF diet, so this recipe will not be for everyone. That said, even the most vegetable-averse children often like corn, so it can be a useful “gateway vegetable” to teach children about getting more color onto their plate.

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