Sautéed Mushrooms with Corn

Preparation info
  • Makes:


    • Difficulty


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.


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


  1. 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.