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Preheat the oven to 300 degrees F.
Prepare a charcoal fire. Grill the corn over the fire until lightly charred, about 3 minutes. Cut off the narrow end of the cob. Hold the ear with one hand, the flat end resting on a cutting board, and cut the kernels from the cob. Put the kernels in a bowl. Repeat with each ear of corn. Set the corn kernels aside.
Put the walnuts on a baking tray and toast in the oven for 3 minutes, or until they begin to give off an aroma. Remove from the oven and set aside.
In a large saute pan, heat 2 tablespoons of the rosemary oil. Slightly crush the toasted walnuts in your hand and add to the pan along with the braised mushrooms. Saute for 1 minute. Add the corn kernels, stir to combine, and saute for 3 minutes, until the corn is hot. Add the butter and 2 tablespoons of the grated goat cheese. Season with salt and pepper.
Put the arugula leaves in a mixing bowl. Dress them with most of the rosemary oil and season with salt and pepper. To serve, spoon the corn mixture into the center of four serving plates and sprinkle with half the remaining goat cheese. Top with the arugula and the rest of the goat cheese. Drizzle each plate with some of the remaining rosemary oil.
Heat the olive oil in the saute pan over a medium flame until hot but not smoking. Add the shallots and cook stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the butter, wine, and thyme, and season with salt and pepper. Lower the heat to a gentle simmer, then add the mushrooms. Toss, then cover with the circle of parchment paper. Cook the mushrooms at a low simmer for 30 minute, stirring occasionally. They should be very tender. Season with more salt and pepper and serve immediately.
Additional recipes courtesy Pasternack, David and Ed Levine. The Young Man and the Sea, Recipes and Crispy Fish Tales from Esca. New York: Artisan, 2007.