The National Chervil Board Recipe

Corn, Mushrooms and Chervil

This recipe is adapted from Madeleine Kamman's In Madeleine's Kitchen where it appears as Champignon et Mais (p319) and as Mais aux Champignons (p376). This version uses chervil to full advantage in a delicious side dish.

• 1 pound fresh mushrooms, cleaned and sliced
• 1 to 1 1/2 cups corn kernels - fresh are best, otherwise use frozen niblets
• 2 tbsp butter
• salt & pepper
• 1 clove garlic, chopped or crushed
• 2 tbsp chervil, chopped

Melt the butter in a a pan over medium high to high heat. Add the mushrooms and cook until the mushroom water dries out. Add the garlic, chervil and corn kernels, reduce heat and cook, stirring on and off, until the corn kenels are cooked. Season with salt and pepper and serve.

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