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Sautéed Corn and Mushrooms

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Sautéed Corn and Mushrooms

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

Ingredients
  • 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
Instructions

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:
https://jessicaseinfeld.com//recipes/sauteed-corn-and-mushrooms

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