Ingredients Jump to Instructions ↓

  1. 2 Fresh corn ears - kernels removed (large)

  2. 3/4 lb 340g / 11oz Shiitake mushrooms - stemmed, wiped Clean and cut into 3/4" dice

  3. 2 Garlic cloves - minced

  4. 1 tablespoon 15ml Chopped fresh thyme

  5. 3/4 cup 177ml Dry white wine

  6. 3/4 cup 177ml Heavy cream Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 425 degrees. Cut 4 sheets of baking parchment into 15- by 12-inch pieces. Fold each piece in half and cut into the shape of half a heart. Open to reveal a whole heart and brush each sheet lightly with olive oil along the fold in the middle. Set aside. Combine the corn kernels, mushrooms, garlic, thyme, wine and cream in large bowl and toss to mix well. Season with salt and pepper to taste. Divide the mixture among the parchment sheets, mounding along the fold on one side of the heart. Fold the parchment over and tightly crimp the edges to seal completely. Transfer to a baking sheet. Bake 30 minutes. Transfer to serving plates and slit open just before serving. Serve immediately. This recipe yields 4 servings. Each serving: 281 calories; 5 grams protein; 21 grams carbohydrates; 3 grams fiber; 17 grams fat; 10 grams saturated fat; 61 mg. cholesterol; 49 mg. sodium.


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