Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

A Little Stew of Corn and Mushrooms

Pairing corn with mushrooms yields an earthy side dish brightened by a few dashes of Marsala or sherry.

Get access to everything we publish when you sign up for Outside+ Join today!.

Pairing corn with mushrooms yields an earthy side dish brightened by a few dashes of Marsala or sherry.

Servings
4

Ingredients

  • 3 Tbs. olive oil
  • 1/4 cup chopped shallots or red onion
  • 1/4 cup chopped scallions
  • 1 pound cremini or chanterelle mushrooms, sliced thick
  • 1 1/2 cups corn kernels
  • 3 Tbs. Marsala or dry sherry
  • 3 Tbs. julienned fresh basil

Preparation

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.

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.

Nutrition Information

  • Calories 190
  • Carbohydrate Content 19 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 20 mg
  • Sugar Content 5 g