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 tablespoons butter or bacon drippings
  • 3 cups fresh corn, cut off the cobs (6 to 8 ears)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon coarsely ground black pepper

    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.