Cook The Book: Black Trumpets And Sweet Corn In Tarragon Cream Sauce

1. 1

   Heat the oil in a medium skillet over medium-high heat.

2. 2

   Add the shallots and saute until soft and translucent, stirring frequently. Add the corn and saute for 2 minutes, stirring occasionally. Add the mushrooms, tarragon, and coarse salt and continue to cook for another 2 minutes. Add the squash blossoms (if using) and continue to cook for 1 minute.

3. 3

   Reduce the heat and add the heavy cream. Gently simmer mixture, stirring occasionally, until the cream thickens, about 1 to 2 minutes. Season with salt and pepper to taste. Serve at once.

* Per serving · 4 servings · Values may vary.

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