The traditional recipe may use Frosts Bolete (Butyriboletus frostii) but you can substitute with most mushrooms from store brought to puffballs that I use here.
2 tbsp Cooking oil
4 oz Mushrooms
12 oz Fresh corn cut off the cob or frozen
½ Medium sized onion, finely chopped
1 Green pepper, de-seeded and cut into thin strips
4 tbsp Parsley or epazote if available.
1 chicken stock cube, or 1 tsp chicken stock concentrate
Ground black pepper to taste
1
Heat the oil in the pan and sauté the green pepper, onion and parsley. Sauté until the onion is softens and turns translucent.
2
Add the sweetcorn, mushrooms and crumbled stock cube or stock concentrate. Stir, cover and cook over medium heat for 5 minutes.
3
Uncover and cook another five minutes or so, sprinkle with black pepper and serve.
CategorySide dish
Ingredients
2 tbsp Cooking oil
4 oz Mushrooms
12 oz Fresh corn cut off the cob or frozen
½ Medium sized onion, finely chopped
1 Green pepper, de-seeded and cut into thin strips
4 tbsp Parsley or epazote if available.
1 chicken stock cube, or 1 tsp chicken stock concentrate
Ground black pepper to taste
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