Sautéed Corn and Mushrooms Recipe from Jessica Seinfeld
Step-by-step instructions to make Sautéed Corn and Mushrooms in just about 15 minutes
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Paper towel
- Skillet
- Stove
- Measuring spoon
- Spoon
Ingredients
- 2 shallots
- 8 ounces shitake mushrooms
- 3 cups fresh corn kernels (from about 4 ears of corn)
- 3 tablespoons unsalted butter or extra virgin olive oil
- ½ teaspoon kosher salt
- 1 teaspoon fresh thyme
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
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