Roasted Corn & Shtiitake Mushrooms
.
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
mushrooms, shiitake
caps, sliced |
*
|
| 2 | tablespoons |
olive oil
divided, or canola oil |
|
| 3 | cups |
corn
about 3 ears, fresh or forzen |
|
| 3 | tablespoons |
sherry
dry, or shaoxing wine |
|
| 2 | tablespoons |
soy sauce, sodium reduced
or to taste |
|
| 4 | each |
scallions, spring or green onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
mushrooms, shiitake
caps, sliced |
*
|
| 3E+1 | ml |
olive oil
divided, or canola oil |
|
| 7.1E+2 | ml |
corn
about 3 ears, fresh or forzen |
|
| 45 | ml |
sherry
dry, or shaoxing wine |
|
| 3E+1 | ml |
soy sauce, sodium reduced
or to taste |
|
| 4 | each |
scallions, spring or green onions
minced |
|
Directions
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.
Return the baking sheet to the oven and roast for another 10 minutes.
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.
Serve warm.
