Here is a great side dish that you can make while the rest of your meal is cooking! In less than half an hour, this Mushroom and Corn Sauté will be ready to serve – and it’s healthy.
With the bright and sweet crispiness of the corn and the soft bite of the sauteed mushrooms, you will find an easy side that you’ll want to make frequently. Keep the corn in your freezer and pick up mushrooms whenever it’s on sale!
Naturally vegetarian, nut-free, egg-free, and gluten-free, this is a great way to get some tasty sauteed vegetables on your table and into your family. (Okay, I know that mushroom is a fungus, but just go with me here!) Plus, it’s super delicious.
This is a perfect dish to make along side some Bacon Wrapped Pork Chops or Asparagus Wrapped Chicken. It actually goes with tons of main courses, so it’s a good one to keep in your back pocket. Enjoy!
Sauteed Vegetables
Ingredients: 2 packages white mushrooms 16 oz, sliced 1 bag frozen corn 12 oz 6 Tbsp salted butter 1 Tbsp extra virgin olive oil 1/2 tsp garlic powder 1/2 tsp sea salt 1/2 tsp black pepper
In a large pan over medium heat, add the extra virgin olive oil and 2 tablespoons of butter.
Once the butter has melted, add in all of the sliced mushrooms. Allow them to cook for 5 minutes and then stir the mushrooms.
Add your garlic powder, sea salt, and pepper. Stir to evenly incorporate all of the seasonings.
Cook the mushrooms with the seasonings for an additional 10 minutes, stirring occasionally.
Once the mushrooms are a light brown color, add in the corn and remaining butter. Stir the ingredients to mix well.
Cook for an additional 10 minutes, while occasionally stirring the corn and mushroom mixture. This will allow the flavors to meld together.
If you're on the hunt for vegetable side dishes, this Mushroom and Corn Sauté is the solution! Naturally gluten-free and vegetarian, it's the perfect pair with most dinner recipes!
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In a large pan over medium heat, add the extra virgin olive oil and 2 tablespoons of butter.
Cook the mushrooms with the seasonings for an additional 10 minutes, stirring occasionally.
Once the mushrooms are a light brown color, add in the corn and remaining butter. Stir the ingredients to mix well.
Cook for an additional 10 minutes, while occasionally stirring the corn and mushroom mixture. This will allow the flavors to meld together. 
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