Name: Corn and Mushroom Sauté
Yield: 6 Servings
Ingredients: ¼ teaspoon coarsely ground black pepper; 1 teaspoon salt; 1 teaspoon sugar; 1 cup sliced fresh mushrooms; 2 tablespoons butter or bacon drippings; 3 cups fresh corn, cut off the cobs (6 to 8 ears); 1 teaspoon finely chopped onion

Preparation info

6
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup sliced fresh mushrooms
1 teaspoon finely chopped onion
2

Starter
Side dish
Gluten-free

Method

Sauté the mushrooms and onion in the butter in a saucepan for ten minutes.
Add the corn, sugar, salt and black pepper. Stir and cook for five minutes. Serve hot.

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Corn and Mushroom Sauté

Ingredients

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