Sautéed Corn Mushrooms with Fresh Corn and Fried Sage

Name: Sautéed Corn Mushrooms with Fresh Corn and Fried Sage (Wagmíza na Wagmíza Aíčhagě na Phežíȟota Čheúŋpapi)
Cuisine: American
Ingredients: 1 cup corn mushrooms or dried, reconstituted wild mushrooms, such as chanterelles; 1 cup corn mushrooms or dried, reconstituted wild mushrooms, such as chanterelles; 3 cups diced fresh mushrooms; 1 cup corn mushrooms or dried, reconstituted wild mushrooms, such as chanterelles; ¼ cup chopped wild onions or shallots; 2 cups sweet corn kernels; 1 cup corn mushrooms or dried, reconstituted wild mushrooms, such as chanterelles; ¼ cup chopped wild onions or shallots; 3 tablespoons sunflower oil; ¼ cup Corn Stock, or mushroom soaking water; 1 cup soaked and cooked hominy; Pinch crushed juniper; ¼ cup Corn Stock, or mushroom soaking water; 2 teaspoons chopped mint; 2 teaspoons chopped sage; 6 sage leaves; Pinch salt

Wagmíza na Wagmíza Aíčhagě na Phežíȟota Čheúŋpapi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This dish reminds me of the year I spent in Mexico, where corn is celebrated in all of its forms. Corn smut or maize mushrooms are considered a delicacy and it’s no wonder. They impart a sweet, earthy corn flavor to soups, stews, and sautés and are especially delicious cooked with corn. This is delicious served over Corn Cakes, or Crispy Bean Cakes.

Ingredients

Americas
United States
Mexico
Side dish
Gluten-free
Vegan
Central America

Ingredients

Method