Corn with Mushrooms

I made this to go with an apricot chicken recipe I was trying, this was excellent I did make with fresh ears of corn and just chopped the corn kernels off before cooking. I loved the buttery, crunch taste, of the corn, it was so moreish, then again my whole family love fresh corn. I can not comment on how this would turn out with frozen, only to say it would be tasty, but I think fresh is always best. If you want to read more reviews or view more photos please click Here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3 tablespoons butter ( I used a little more.)
1 cup mushroom, sliced (I did about 220g)
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained ( I used 4 large ears of corn and chopped kernels from them.)
1/4 teaspoon salt
1/8 teaspoon pepper

Method

1. Melt butter in a large pan.

2.Add mushrooms and cook uncovered over medium heat stirring occasionally until tender and slightly browned.

3.Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

As I used fresh corn I cooked for about 10 Min's and I added the green onions about 4 Min's before the end of cooking.

All photos taken by me unless otherwise stated.