Corn And Mushrooms

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. 

Serve hot and enjoy!

GOTHAM STEEL 9.5 inches Non-stick Titanium Frying Pan by Daniel GreenRachael Ray Classic Brights Hard Enamel Nonstick Twin Pack 9.25-Inch and 11-Inch Skillets, Orange GradientRoyal Norfolk Turquoise Swirl Stoneware Bowls – 5 1/2, Set of 4McCormick Roasted Garlic Powder, 2.62 ozOlde Thompson 20-Ounce Mediterranean Sea Salt CrystalsLa Baleine · French Fine Sea Salt · 750g – 26.5 Oz ( Pack of 2)

Yield: 8 servings

Mushroom And Corn Saute

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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!

Cook Time 30 minutes

Total Time 30 minutes

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

Instructions

1. In a large pan over medium heat, add the extra virgin olive oil and 2 tablespoons of butter.
2. Once the butter has melted, add in all of the sliced mushrooms. Allow them to cook for 5 minutes and then stir the mushrooms.
3. Add your garlic powder, sea salt, and pepper. Stir to evenly incorporate all of the seasonings.
4. Cook the mushrooms with the seasonings for an additional 10 minutes, stirring occasionally.
5. Once the mushrooms are a light brown color, add in the corn and remaining butter. Stir the ingredients to mix well.
6. Cook for an additional 10 minutes, while occasionally stirring the mixture.
7. Serve hot and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rachael Ray Classic Brights Hard Enamel Nonstick Twin Pack 9.25-Inch and 11-Inch Skillets, Orange Gradient
• 
  Royal Norfolk Turquoise Swirl Stoneware Bowls - 5 1/2, Set of 4
• 
  Olde Thompson 20-Ounce Mediterranean Sea Salt Crystals

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 72mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g