I found this recipe in the September Food and Wine magazine and decided to give it a whirl. I'm going to be honest, the picture in the magazine looks nothing like mine - they're almost entirely different side-dishes. That's what recipes are for though, right? Ideas? Not gospel? Anyways, for the original recipe, click here. For my take on it, read below. You'll notice (if you read the original), that I took a lot of shortcuts. My life isn't all about shortcuts, but it is about ... well wait - nevermind.
Hearty Corn and Mushrooms
Lazy Style
Ingredients
6 medium mushroom caps
Boiling water
1 bag frozen corn, thawed
2 tablespoons extra-virgin olive oil
2 Tbls. onions, diced
1 garlic clove, minced
Salt and freshly ground black pepper
Directions
In a saucepan, heat the oil. Add the onions, garlic and mushrooms 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, 3 minutes. Season with salt and pepper and serve.
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