nutritional information

Per SERVING:

  • Calories: 190
  • Protein: 5 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Sodium: 20 mg
  • Fiber: 3 g
  • Sugar: 5 g
Vegan

A Little Stew of Corn and Mushrooms

SERVES 4

30 minutes or fewer

Pairing corn with mushrooms yields an earthy side dish brightened by a few dashes of Marsala or sherry.
  • 3 Tbs. olive oil
  • ¼ cup chopped shallots or red onion
  • ¼ cup chopped scallions
  • 1 pound cremini or chanterelle mushrooms, sliced thick
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups corn kernels
  • 3 Tbs. Marsala or dry sherry
  • 3 Tbs. julienned fresh basil
  1. Heat 2 Tbs. oil in large skillet over medium heat. Add shallots and scallions, and sauté until softened, about 3 minutes. Add mushrooms, salt, pepper and remaining 1 Tbs. oil, and continue cooking about 7 minutes, or until mushrooms soften.
  2. Add corn kernels and 2 Tbs. Marsala. Increase heat to medium-high, and cook 5 minutes, or until pan juices become syrupy. To serve, drizzle on remaining 1 Tbs. Marsala, and garnish with basil.

 

July 2005

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