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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This is a dish inspired by the changing seasons, the food growing in our back yard and the treasures hidden in the forest! Lots of butter, umami notes from the mushrooms, acidity from the green tomato and the salty fat from the feta comes together SO WELL!
Checkout the Carbon Steel grilling pan I bought from the food 52 store that I have been LOVING this Summer! —Lorenzo Tavani
Ingredients
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4 cups
Chanterelle Mushroom (any mushroom will work)
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2 cups
Chopped Green Tomato
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3
Corn cobs grilled and removed from the cob
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1/4 cup
crumbled Feta
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2 tablespoons
lemon juice
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2 tablespoons
honey
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2 tablespoons
butter
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1 tablespoon
chopped thyme
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1 tablespoon
chopped tarragon
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olive oil for coating veggies and mushrooms
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salt to tatse
Directions
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Heat your grill and toss your chopped green tomato and mushrooms in olive oil.
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Chop your herbs and crumble your feta.
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Grill your corn, remove it from the ears into a large bowl.
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Start mushrooms in your grill pan first and cook them until they shrink by 50%. Add your tomato and cook just until heated through.
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Add grilled corn, mushrooms and tomato in a bowl and toss in the butter until it melts. Pour over the honey and lemon juice and toss until it's completely incorporated. Salt to taste
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Top with fresh herbs and feta. Serve it up!
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