8 tbsp. (1 stick) butter, divided3 cup (about 6 ears) fresh corn kernels1 green onion, peeled and minced1 cup chicken stock, divided1 cup heavy cream½ cup freshly grated Parmigiano-Reggiano cheese12 fresh shiitake mushrooms, sliced½ cup freshly shelled peasSalt and freshly ground black pepperPreheat oven to 200 degrees. In a large skillet over medium heat, melt 4 tablespoons butter. Add corn and green onion and sauté for about 1 minute.Add ½ cup chicken stock, increase heat to medium high and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, about 5 minutes. Remove from heat and stir in cheese.Transfer mixture to a food processor fitted with a metal blade and pulse once or twice (the kernels should be broken but not pureed smooth). Transfer mixture to an ovenproof baking dish, cover with aluminum foil and keep warm in oven.In a medium skillet over high heat, melt remaining 4 tablespoons butter. Add mushrooms and sauté for 1 minute. Add peas and remaining ½ cup chicken stock, reduce heat to medium and reduce liquid until it thickens, about 5 minutes. Fold mushroom mixture into corn, season with salt and pepper to taste and serve.Note: The late Michael Roberts was the influential chef at the former Trumps in West Hollywood, Calif. and later at Twin Palms in Pasadena, Calif., which he owned with actor/director Kevin Costner.

From "Saveur Cooks Authentic American" by the editors of Saveur magazine (Chronicle Books, $24.95).