Lunchbreak: Chef Riley Huddleston makes wild mushrooms and grilled corn

Lunchbreak
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Chef Riley Huddleston

I|O Urban Roofscape
The Godfrey Hotel
127 W. Huron
Chicago
(312) 374-1830
http://iogodfrey.com

Roasted Wild Mushrooms

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

Directions:
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

Ingredients:
4 ears of corn
olive oil
salt
pepper

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

Wild Mushrooms and Grilled Corn

Ingredients:
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

Directions:
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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