John Myers
Ingredients for 4 servings:
- 200 g corn from a can or frozen, drained
- 500 g mushrooms
- 200 g cocktail tomatoes
- 60 g herb butter
- 1 bunch of spring onions
- 1 tbsp oil
- 1 pinch(s) of sugar
- some salt
- Pepper from the mill
- Paprika powder, sweet
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
multifunctional vegetable side dish
Peel the spring onions and slice into 1 cm wide rings. Peel the mushrooms and slice into thin slices. Halve or quarter the cherry tomatoes, depending on their size, removing the stems. Sauté the spring onions in oil in a wide pan, sprinkle with sugar, and caramelize lightly. Add the mushrooms. Sauté for about five minutes, then cover with a lid. Remove the lid and continue to cook until the liquid has evaporated. Then add the corn and herb butter, season with spices, and cook for another three to four minutes. Finally, stir in the cherry tomatoes and cook for another two minutes.
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