Lunchbreak: Chef Riley Huddleston makes wild mushrooms and grilled corn

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Chef Riley Huddleston

I|O Urban Roofscape
The Godfrey Hotel
127 W. Huron
(312) 374-1830

Roasted Wild Mushrooms

1 lbs seasonal wild mushrooms
1 lbs Maitake Mushrooms
1 tsp chopped garlic
1 tsp chopped thyme
2 tbs olive oil

Clean mushrooms separately and place in two mixing bowls. Separate the Garlic, thyme, and oil between the two bowls. Place on two baking trays and roast at 300F for 15 to 20 minutes (some mushrooms may take longer than others).

Grilled Corn

4 ears of corn
olive oil

Clean corn and rub with oil, salt, pepper, then grill. Once slightly cooled cut kernels off cob.

Wild Mushrooms and Grilled Corn

1 cup roasted Maitake mushrooms
1 cup roasted wild mushrooms
1/2 cup grilled corn
1 tbs butter
1/4 tsp lemon juice
1/2 tsp chopped thyme, savory, parsley
1/4 cup arugula
1 tsp olive oil
1/4 tsp lemon juice

Sauté mushrooms in butter and season with salt and pepper. Add the corn then lemon juice and herbs. Place on a plate then toss arugula with oil and lemon juice and place atop the mushrooms.

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