Plant-Forward
Savory Corn & Mushroom Saute with Pancetta
I had some mushrooms and corn left over from a previous recipe so this was a nice opportunity to get some leeks and pancetta and throw this easy recipe together. Discover this delicious Corn and Mushroom Sauté with Pancetta‚Äîa savory side dish bursting with flavor! Featuring tender cremini mushroom
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 oz thinly sliced pancetta (4 to 5 slices)
- 2 tablespoons unsalted butter divided
- 1 cup small-diced leeks
- 1 teaspoon salt
- 2 cups medium diced cremini mushrooms
- 2 cups fresh corn kernels (4 corn ears)
- 2 tablespoons fresh parsley chopped
- 2 teaspoons fresh thyme or oregano coarsely chopped
- Freshly ground black pepper
- 1 lemon
- 2 tablespoons heavy cream
- Salt to taste
Directions
- 1
Heat 1 tbsp of the olive oil in a sauté pan or Dutch oven over medium heat.
- 2
Add the pancetta and sauté until light golden and crisp, 5 to 7 minutes.
- 3
Transfer to a plate lined with paper towels, leaving the fat in the pan.
- 4
Add 1 tbsp of butter. When melted, add leeks and 1/2 tsp of salt.
- 5
Cover and cook, stirring occasionally until the leeks are softened and slightly shrunken. 3 to 5 minutes.
- 6
Uncover and cook. stirring frequently, until lightly browned, 1 to 2 minutes. Add 1 tbsp olive oil, the mushrooms, and 1/2 tsp salt.
- 7
Cover and cook. stirring occasionally, until the mushrooms are softened and a little shrunken 3 to 4 minutes.
- 8
Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 minutes.
- 9
Add the remaining 1 tbsp butter and the corn. Cook, stirring frequently 3 to 4 minutes.
- 10
Add the pancetta back to the pan to get warm about 2 minutes.
- 11
Remove the pan from the heat. add the fresh herbs, black pepper, and lemon.
- 12
Stir in the heavy cream scraping up the brown bits from the bottom of the pan Season to taste with more salt, pepper, and lemon.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Kitchen Questions
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