Vegetarian Ingredients
4 ears of corn in husk
4 cups maitake mushroom or any other mushroom of choice
2 shallots cut into rings
2 Tablespoons of Sherry Vinegar
¼ cup of brown butter
1 (2 if small) head of frisée cleaned and cut into 1 inch pieces
1 Tablespoon chopped parsley
1 Tablespoon olive oil
¾ cup crumbled feta for garnish
Salt and pepper to taste
Vegetarian Technique
- Preheat grill to medium high
- Grill corn on each side for approx. 5 minutes or until very fragrant
- Remove from heat and let cool until cool enough to handle
- Once cool enough to handle remove husk and silk and cut kernels off the cob
- Reserve warm
- Heat olive oil up over medium high heat in sautée pan big enough to hold mushrooms and corn
- Once hot add mushrooms and cook for 4 minutes or until soft
- Add shallots and cook until translucent
- Add corn, cook for 1 minute and remove from heat
- Add sherry vinegar, brown butter, frisée and parsley
- Season to taste with salt and pepper
- Garnish with crumbled feta
