Sautéed Mushrooms with Corn

Name: Sautéed Mushrooms with Corn
Yield: Makes: 4 servings
Ingredients: ½ pound fresh wild mushrooms, such as shiitake or chanterelles; 1 clove garlic; 1 package (10 ounces) frozen corn kernels, thawed; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 pound fresh domestic mushrooms

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

My favorite mushrooms are wild, and my favorite way to cook them is to sauté them in olive oil with garlic. However, because they’re so expensive, I stretch the wild mushrooms with the domestic variety and corn kernels as well. The result is a delicious dish.

Ingredients

1 pound fresh domestic mushrooms
½ pound fresh wild mushrooms, such as shiitake or chanterelles

Side dish
Vegan
Gluten-free

Method

Clean the mushrooms by wiping them with a damp paper towel; don’t rinse them with water unless they’re very sandy, otherwise they’ll get waterlogged. Remove the stems from the mushrooms and cut the caps in halves or in quarters. (Reserve the stems from the domestic mushrooms for soups, stews, stir-fries, or casseroles.) Mince the garlic and make sure the corn is thawed.