Sauteed Corn and Mushrooms with Cilantro

*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 
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3 tablespoons butter
1 8 oz package sliced mushrooms
3 ears of corn (or 2 cups of frozen corn)
Basil with Garlic Seasoning Blend*
1 small bundle of fresh cilantro

  1. Melt butter in a skillet or wok.  
  2. Add the sliced mushrooms and saute until tender.  
  3. Remove the corn from the cobs and add to the mushrooms. Saute for a few more minutes, but only long enough to warm up the kernels. 
  4. Sprinkle with a generous portion of the Basil with Garlic Seasoning Blend and remove from heat.
  5. Toss with the fresh cilantro and serve.  
I just love making quick side dishes with a variety of fresh produce!

Any type of fresh mushrooms would work well with this recipe, but I used a variety of mushrooms that came prepackaged in this mushroom medley.  Anything to help make it faster and easier...yes please!
Saute just until tender, stirring often to keep them from burning. 
I removed the corn from the cob while my mushrooms cooked.  After each ear of corn, I stepped over to the stove to stir the mushrooms.  By the time I finished removing the corn and cleaning the counter, the shrooms were tender. 

The corn just needs to be heated for a minute or 2.  The goal is to have crisp sweet kernels.  At that point it's time to shake on the seasoning blend to taste. 
Toss the fresh cilantro at the last minute and enjoy!

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