A Little Stew of Corn and Mushrooms

• 3 Tbs. olive oil
• 1/4 cup chopped shallots or red onion
• 1/4 cup chopped scallions
• 1 pound cremini or chanterelle mushrooms, sliced thick
• Salt and freshly ground black pepper to taste
• 1 1/2 cups corn kernels
• 3 Tbs. Marsala or dry sherry
• 3 Tbs. julienned fresh basil

1. Heat 2 Tbs.
2. oil in large skillet over medium heat.
3. Add shallots and scallions, and saute until softened, about 3 minutes.
4. Add mushrooms, salt, pepper and remaining 1 Tbs.
5. oil, and continue cooking about 7 minutes, or until mushrooms soften.
6. Add corn kernels and 2 Tbs.
7. Marsala.
8. Increase heat to medium-high, and cook 5 minutes, or until pan juices become syrupy.
9. To serve, drizzle on remaining 1 Tbs.
10. Marsala, and garnish with basil.

olive oil, shallots, scallions, cremini, salt, corn kernels, marsala, fresh basil

Taken from www.vegetariantimes.com/recipe/a-little-stew-of-corn-and-mushrooms/ (may not work)