2 cups of whole kernel corn
1 cup of mushrooms, diced large
1 small onion, minced
1 teaspoon of minced garlic
1 teaspoon of grated lemon zest
1 tablespoon of lemon juice
A little cream (or a little milk and flour)
Salt & pepper to taste
In a saucepan, heat a couple tablespoons of olive oil. Add the diced
mushrooms, garlic and cook over low heat, stirring occasionally, until
very soft, about 10 minutes. Increase the heat to high and when the oil
sizzles, add the corn and its juices. Cook, stirring, until the corn is thick
and shiny, about 3 minutes, and then add the lemon zest and juice. Add
a little cream (or milk with some flour whisked in it) and cook until
heated through and starting to thicken. Season with salt and pepper and
serve.
A great idea dressed up a bit
The Veggie Chef presents ...
Creamed Corn with
Lemon Mushroom
at The Fatted Café
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