Roasted Corn and Shtiitake Mushrooms
divided, or canola oil
about 3 ears, fresh or forzen
dry, or shaoxing wine
soy sauce, sodium reduced
or to taste
scallions, spring or green onions
Preheat oven to 450°F.
Toss mushrooms with 1 tablespoon oil in a medium bowl.
Spread in an even layer on a baking sheet. Roast for 10 minutes.
Stir corn and the remaining 1 tablespoon oil into the mushrooms, spread the mixture in an even layer.
Meanwhile, mix well sherry, soy sauce and scallions in a small bowl.
Stir the mixture into the vegetables and combine well.
Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more.