Roasted Corn and Shitake Mushrooms
Prep Time
30 minutes active, 40 minutes total
Cooking Time
30 minutes
Yields
4 3/4 c servings
Ingredients
4 cups sliced shitake mushrooms
2 tablespoons olive oil, divided
3 cups fresh corn kernels (about 3 large ears)
3 tablespoons dry sherry
2 tablespoons soy sauce or shoyu
1 bunch scallions thinly sliced
Directions
Pre heat oven to 450 degrees.
Toss mushrooms with 1 tablespoon oil in bowl. Spread in an even layer on baking sheet. Roast for 10 minutes.
Stir corn and 1 tablespoon oil into mushrooms. Spread in even layer. Roast for 10 minutes more.
Meanwhile combine sherry, soy sauce and scallions in small bowl. Add to vegetable and stir to combine. Continue roasting for 10-15 minutes more or until liquid has evaporated and vegetables are beginning to brown..