Mushroom and Corn Succotash

7 Sep

Some people get sick of corn, but we never do. Before we know the best corn season is over. This is healthy and delicious vegeterian meal, or side dish for carnivores. I was in the mood for vegan dinner and wanted to try succotash with fresh mushrooms added to it. My husband enjoyed it as a side dish.

  • 4 ears of corn cut of cob
  • olive oil
  • 2/3 cup fresh green peas
  • 2 cloves of garlic, pressed
  • 1 shallot, minced
  • 1/4 pound fresh mushrooms, sliced
  • 1/2 pound cherry tomatoes, cut in halves

Coat a pan with olive oil. Sauté the corn. Set a side. Cook the peas in pot of boiling water for 2 minutes. Remove and drain.  Heat a large sauté pan over medium heat. Add olive oil, garlic and shallot, and sauté until translucent. Add mushrooms and cook for 5 minutes. Add tomatoes and peas, toss to combine. Add the corn and remove from heat. Season with salt and pepper.

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I added a fried egg to my dish for extra protein.

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