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 Tbs extra-virgin olive oil
- 1 1/2 oz thinly sliced pancetta (4 to 5 slices)
- 2 tbls unsalted butter divided
- 1 cup small-diced leeks
- 1 tsp salt
- 2 cups medium diced cremini mushrooms
- 2 cups fresh corn kernels (4 corn ears)
- 2 Tbs fresh parsley chopped
- 2 tsp fresh thyme or oregano coarsely chopped
- Freshly ground black pepper
- 1 lemon
- 2 tbls heavy cream
- Salt to taste
Directions
- 1
Heat 1 Tbs. 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 Tbs 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 Tbs 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 Tbs. 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.
