Mushrooms & Corn

Preparation

1. Clean and sauté the wild mushrooms in olive oil until tender. Season with salt and pepper.
2. Add kuzu and a bit of olive oil to the mushrooms, stirring well. Set aside.
3. Boil whole cobs of corn until tender, then cut off the kernels and blend them into a smooth cream.
4. Use the corn cream to prepare a batter for a sponge cake.
5. Steam the sponge cake until set and fluffy.
6. Sprinkle black salt over the steamed sponge cake.
7. Serve the sponge cake with the sautéed mushrooms on the side.
8. Add fresh corn silk as a garnish for a special touch.

Chef's Note

After steaming the sponge cakes, turn the them upside-down to prevent collapsing.