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Roasted Corn and Shtiitake Mushrooms

 

.
14

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 17142% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 386mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 14%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 18%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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