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roasted corn and shiitake mushrooms


cal 187
fat - 9
carbs - 25

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  • 4 cups sliced shiitake mushrooms caps
  • 2 tbso canola oil
  • 3 cups frresh corn kernels or frozen
  • 3 tbsp shao hsing or sherry
  • 2 tbsp soy sauce
  • 3 scallions


Servings 4


Step 1

preheat oven to 450
toss mushrooms with 1 tbsp oil in a medium bowl. spread in an even layer on a baking sheet. roast for 10 minutes
stir corn and remaining oil into the mushrooms; spread the mixture in a even layer. return the baking sheet to the oven and roast for 10 minutes more.
meanwhile combine the shao hsing or sherry, soy sauce and scallions in a small bowl. add the mixture to the vegies and stir to combine. return to the oven and continue roasting until the liquid has evaporated and the vegies are begining to brown about 10 minutes more


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