*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!
Or click here to buy now.
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
- Melt butter in a skillet or wok.
- Add the sliced mushrooms and saute until tender.
- 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.
- Sprinkle with a generous portion of the Basil with Garlic Seasoning Blend and remove from heat.
- 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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