Corn and Wild Mushroom Salad

I made this for a party, but the recipe didn’t make a ton, so I decided to present it more like a dip. It didn’t stay on the crostini that well but tasted really good with the bread. Adapted from NYT.

4 ears corn, shucked

8 oz wild mushrooms (I used shitakes and hen of the woods), chopped

1 tbsp truffle oil

1 garlic clove, minced

salt and pepper

1 tbsp olive oil

Bring a pot of water to a boil. Add corn. Turn off and let sit 15 minutes. Cut corn off ears and mix with truffle oil.

In a pan, heat olive oil. Sautee mushrooms and garlic about 3 minutes. Combine with corn and season with salt and pepper. Serve with crostini, if desired.


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Filed under appetizers, salads, side dish, vegetarian

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