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