Roasted Corn and Shtiitake Mushrooms

• 4 cups mushrooms, shiitake caps, sliced
• 2 tablespoons olive oil divided, or canola oil
• 3 cups corn about 3 ears, fresh or forzen
• 3 tablespoons sherry dry, or shaoxing wine
• 2 tablespoons soy sauce, sodium reduced or to taste
• 4 each scallions, spring or green onions minced

1. Preheat oven to 450F.
2. Toss mushrooms with 1 tablespoon oil in a medium bowl.
3. Spread in an even layer on a baking sheet.
4. Roast for 10 minutes.
5. Stir corn and the remaining 1 tablespoon oil into the mushrooms, spread the mixture in an even layer.
6. Return the baking sheet to the oven and roast for another 10 minutes.
7. Meanwhile, mix well sherry, soy sauce and scallions in a small bowl.
8. Stir the mixture into the vegetables and combine well.
9. Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more.
10. Serve warm.

mushrooms, olive oil, corn, sherry dry, soy sauce, scallions

Taken from recipeland.com/recipe/v/roasted-corn-shtiitake-mushroom-50786 (may not work)