TomFreeland's Notes:
Expand2 cups fresh shelled butter beans Ask a question about this ingredient
8 ounces button mushrooms, trimmed and sliced Ask a question about this ingredient
1/2 tablespoon unsalted butter Ask a question about this ingredient
1 clove garlic, finely chopped Ask a question about this ingredient
3/4 cups heavy cream Ask a question about this ingredient
1 1/2 teaspoon fresh thyme, chopped Ask a question about this ingredient
1 large cob of sweet corn Ask a question about this ingredient
salt and fresh ground pepper to taste Ask a question about this ingredient
Start a pot of water boiling to have generous room for the butter beans. Salt the water (not a huge amount) and begin cooking the butter beans.
Ask a question about this stepPut the cream in a saucepan and start it toward simmering. You are going to cook it to reduce by 2/3.
Ask a question about this stepCut the corn. If you're using a knife, set the cobs on end in a bowl and first cut the kernnels so they are cut in half, then cut them at their base, and scrape to get more juice into the bowl. This works better if you have a corn cutter.
Ask a question about this stepIn a small skillet, cook the mushrooms till they give up their liquid and get dry again and then set aside.
Ask a question about this stepCook the butter beans until just past crunchy toward soft--12-15 minutes, then drain them.
Ask a question about this stepWhen the cream is reduced by half, add the mushrooms and keep simmering. About 4 minutes before the butterbeans are done, add the corn to the simmering cream.
Ask a question about this stepWhen the corn is just cooked (you don't want to cook it much), add the butter beans and then stir together and taste and add salt and fresh ground black pepper to taste.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Wow, delicious!