Craig Claiborne

Corn and Mushroom Sauté

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 teaspoon finely chopped onion
  • 2

Method

  1. Sauté the mushrooms and onion in the butter in a saucepan for ten minutes.

  2. Add the corn, sugar, salt and black pepper. Stir and cook for five minutes. Serve hot.