STIR-FRIED MUSHROOMS WITH BABY CORN
Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.
Provided by wiley
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.
- Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 8.3 g, Fat 0.9 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 448.2 mg, Sugar 3.3 g
SHRIMP FAJITAS WITH MUSHROOMS AND CORN
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
- Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
- Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.
CORN PUDDING WITH MUSHROOMS AND HAM
Provided by Andrea Reusing
Categories Mushroom Side Bake Ham Corn Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in lower third of oven and preheat to 350°F. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons cheese.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
- Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
- Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
- Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tablespoons cheese. Set dish in a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent eggs from curdling).
- Bake until pudding is just set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half of water from roasting pan to prevent any hot water from spilling when pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from pan.
- Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand for at least 15 minutes and up to 30 minutes before serving.
CORN-MUSHROOM RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
- Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
- Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.
Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams
CORN WITH MUSHROOMS
I have had this recipe for quite awhile. I do not remember where I got it. I fixed it the other night and forgot how quick and easy it was. I am posting it here for my fellow recipezarrs. Do not use canned corn, use frozen.
Provided by happynana
Categories Corn
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in sauce pan.
- Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
- Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.
Nutrition Facts : Calories 144.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 210.7, Carbohydrate 15.9, Fiber 2.1, Sugar 0.4, Protein 2.9
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
- Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
- Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
- Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
- Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
- Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
- Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
- Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
- Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
- Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.
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- Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.
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- Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
- Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.
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- Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
- Add the garlic, corn and mushrooms and stir occasionally until the mushrooms are lightly browned and tender, 3 to 5 minutes.
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- Spread the corn on a rimmed baking sheet. Toss with a tablespoon or two of olive oil and a generous pinch of salt. Roast the corn until golden brown in spots, about 20 minutes.
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- Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
- Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.
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Reviews 4Servings 6Cuisine FilipinoCategory Main Course
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- Add the beef back together with the Worcestershire sauce and water, bring it to a boil then simmer in low heat for 15 minutes or until beef is tender.
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