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Corn and Mushrooms

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $
Gatheredtable
adapted from Alice Waters

Ingredients

  • 2 cups mushrooms, coarsely sliced
  • 2 ears of corn, shucked and kernels cut from the cob
  • 2 garlic cloves, chopped
  • 1/4 cup Italian flat-leaf parsley, minced
  • 3 tablespoons unsalted butter, divided
  • sea salt and black pepper, to taste

Directions

Prep: 1. Clean and slice mushrooms. 2. Shuck corn and cut kernels from cob. (or use frozen corn if preferred) 3. Chop garlic cloves. 4. Finely mince parsley. Make: 1. Sauté mushrooms in 2 tablespoons of butter and season with salt and pepper. 2. When they have begun to brown and are nearly done, add chopped garlic and parsley, continue cooking gently for 1-2 minutes. 3. Add the corn kernels and 1 tablespoon water. Cook for about 2 minutes or until the corn is just done, season to taste and add the remaining tablespoon of butter.

Notes

Make it your own, add your favorite herbs and try a little olive oil instead of butter. Frozen corn is also fine if you prefer. Alice Waters suggests using summer chanterelles as the mushrooms if they are available!

Goes great with these recipes

White Pizza Stuffed Zucchini Boats
Sausage, Lentil and Kale Soup
Grilled Chicken Thighs with Garden Salsa

The ultimate meal planner

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