For the pudding:
3 tablespoons butter at room temperature, more for pan
1/4 pound fresh chanterelles, cleaned and chopped (1 1/2 cups)
1 teaspoon fresh chopped tarragon leaves
Salt and freshly ground black pepper
8 ears corn
2 large eggs, separated
1/2 cup half-and-half
3 tablespoons flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
For the garnish:
2 tablespoons butter
2 small shallots, peeled and minced (1 tablespoon)
3/8 pound fresh chanterelles, cleaned and halved lengthwise
3/8 cup chicken stock
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
2 teaspoons chopped chives
1 large bunch arugula greens, washed and dried.
1. For the pudding: heat 1 tablespoon butter in a medium skillet until foamy. Add chanterelles and tarragon, sprinkle with salt and pepper, and sauté until mushrooms are soft, about 5 minutes. Remove from heat, and set aside.
2. Melt 2 tablespoons butter in a small saucepan, and remove from heat. Using a sharp knife, slice kernels from each ear of corn. Transfer 3 cups kernels to blender. Set remaining kernels aside. Scrape any remaining corn and milk from each cob into blender. Add egg yolks, half-and-half, flour, melted butter, nutmeg, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer mixture to mixing bowl, and stir in reserved chanterelles and corn.
3. Heat oven to 400 degrees. Butter a 3-quart baking dish or 8 8-ounce ramekins. Using electric mixer, beat egg whites until they hold soft peaks. Fold egg whites into corn mixture, and blend until just incorporated. Spoon pudding into prepared casserole or ramekins. Place casserole or ramekins in a baking dish large enough to allow 1-inch space on all sides. Add hot water to come halfway up sides. Bake until pudding is golden, set in center and nicely puffed, 30 to 40 minutes for a large pudding, 25 minutes for small.
4. About 10 minutes before puddings are done, prepare braised chanterelle garnish: melt butter in a large skillet over medium heat until foamy. Add shallots, and sauté until fragrant and translucent, 1 minute. Add chanterelles, and sauté until softened, about 3 minutes. Add stock and herbs, season to taste with salt and pepper, and simmer until reduced by half, about 3 minutes. Add arugula, and heat until just wilted.
5. Serve pudding with braised chanterelles spooned on top. If using ramekins, run a knife around inside edge to loosen pudding, then invert onto plates.
Yield: 6 to 8 servings.