Sauteed Young Corn with Mushroom. These Sauteed Mushrooms and Onions are scrumptious, easy, dependable and versatile. Serve over grilled steak, or along side beef tenderloin or grilled chicken, or simply eat. My son wanted sauteed mushrooms and had tried making some on his own causing the smoke detector to go off in our kitchen.

I'm usually the person who prefers sweet corn simply steamed, without butter or salt, to better taste the corn flavor. However, after reading a recipe for cooking corn kernels and scallions in a magazine, I was intrigued. I keep finding myself turning to this dish, or a variation of it, whenever I have a group for. You can cook Sauteed Young Corn with Mushroom using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sauteed Young Corn with Mushroom

It's 1 can of young corn.
It's 1 can of button mushroom.
You need 2 clove of garlic.
Prepare 1 each of onion.
Prepare 1 tsp of pepper.
You need 2 tsp of olive oil.
You need 1 pinch of salt.
Prepare 1 tbsp of shrimp paste or bagoong.
You need 1 tsp of soy sauce (depending on your taste).
You need 1/4 kg of pork (cubed).

The corn kernels are so sweet, plump, crisp and juicy. They are briefly sautéed with butter to give you a smooth and rich mouthfeel. First, reconstituted dried shrimps will be briefly sautéed and seasoned with fish sauce to enhance the flavors. Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk.

Sauteed Young Corn with Mushroom instructions

Heat the oil in a pan. stir in the garlic and onion. Add the pork. Then cover the pan until the pork is cooked..
Stir in the shrimp paste. Add the mushroom and young corn. Stir in the soy sauce and pepper. Cover..
Let it cook for about 5 mins. Do not overcook..

Sauteed Mushrooms are an inexpensive way to add flavor, fiber, and texture to a meal. My mom tells the story of taking two-year old me to a steak To this day, grilled steak and sautéed mushrooms ranks as one of my top favorites. Mushrooms won my heart early and have kept it all these years. Wild mushrooms have long been revered in the East and West alike for their purported potent medicinal value. This particular flavoring is used in a lot of modern and more western Japanese food from grilled corn to Ramen.