Sautéed Corn and Mushrooms
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | 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.
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