Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Sautéed Corn and Mushrooms

Email Sautéed Corn and Mushrooms

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Sautéed Corn and Mushrooms

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 2 shallots
  • 8 ounces shitake mushrooms
  • 3 cups fresh corn kernels (from about 4 ears of corn)
  • 3 tablespoons unsalted butter or extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes

Thinly slice the shallots.

Using a damp paper towel, wipe the mushrooms clean. Remove and discard the stems. Thinly slice the caps.

Use a serrated knife to shave the corn kernels from the cobb.

In a medium skillet, melt the butter over medium-high heat. Add the shallots and ⅛ teaspoon of the salt and cook for 2 to 3 minutes, stirring often, until tender.

Add the mushrooms and stir to coat. Let cook, untouched, for 1 minute, then stir. Add ¼ teaspoon of the salt. Continue to cook, stirring occasionally, for 4 to 5 minutes, until the mushrooms are tender and golden brown. Stir in the thyme.

Stir in the corn, black pepper, red pepper flakes, and the remaining ⅛ teaspoon salt. Cook, stirring for about 2 minutes, or until heated through. Serve hot.

This recipe was printed from:

Do it Step-by-step

Dscf2613 Dscf2615 Dscf2616 Dscf2620 Dscf2622 Dscf2625 Dscf2629 Dscf2636


This Goes Well With...

Want Something Else?