• 40minutes
  • 187calories

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Nutrition Info . . .

VitaminsB3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups sliced shiitake mushroom caps

  2. 2 tablespoons canola oil, divided

  3. 3 cups fresh corn kernels (about 3 large ears; see Tip) or frozen

  4. 3 tablespoons Shao Hsing (or Shaoxing) or dry sherry (see Note)

  5. 2 tablespoons reduced-sodium soy sauce

  6. 3 scallions, minced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F.

  2. Toss mushrooms with 1 tablespoon oil in a medium bowl. Spread in an even layer on a baking sheet. Roast for 10 minutes.

  3. Stir corn and the remaining 1 tablespoon oil into the mushrooms; spread the mixture in an even layer. Return the baking sheet to the oven and roast for 10 minutes more.

  4. Meanwhile, combine Shao Hsing (or sherry), soy sauce and scallions in a small bowl. Add the mixture to the vegetables and stir to combine. Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more.


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