4 Tablespoons unsalted butter 6 ears of corn, kernels cut from cobs 2 Tablespoons minced shallots 1 cup gf chicken broth 1 cup cream 1/2 cup Parmesan cheese 6 large shitake mushrooms, capped and sliced 1/2 teaspoon kosher salt Fresh ground pepper
Melt half of the butter in a skillet and add corn and shallots. Cook for 1 minute then add half of the broth increasing the heat to high until the mixture thickens. Add cream and reduce heat to low and let reduce and thicken again. Remove from heat and stir in Parmesan cheese. Heat a separate skillet with remaining butter over medium-high heat. When butter has melted, add mushrooms and cook until browned. Lower heat and add remaining stock and cook until mixture thickens and volume is reduced. Add salt and pepper and add to corn mixture. Stir to combine and serve immediately.