Corn, Butter Beans, And Mushrooms – a delicious recipe with butter, button mushrooms, unsalted butter, clove garlic, heavy cream, fresh thyme. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Start a pot of water boiling to have generous room for the butter beans. Salt the water (not a huge amount) and begin cooking the butter beans.
2
Put the cream in a saucepan and start it toward simmering. You are going to cook it to reduce by 2/3.
3
Cut the corn. If you're using a knife, set the cobs on end in a bowl and first cut the kernnels so they are cut in half, then cut them at their base, and scrape to get more juice into the bowl. This works better if you have a corn cutter.
4
In a small skillet, cook the mushrooms till they give up their liquid and get dry again and then set aside.
5
Cook the butter beans until just past crunchy toward soft--12-15 minutes, then drain them.
6
When the cream is reduced by half, add the mushrooms and keep simmering. About 4 minutes before the butterbeans are done, add the corn to the simmering cream.
7
When the corn is just cooked (you don't want to cook it much), add the butter beans and then stir together and taste and add salt and fresh ground black pepper to taste.
1017
kcal
Calories
110
g
Fat
10
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups fresh shelled butter beans, 8 ounces button mushrooms, trimmed and sliced, 1/2 tablespoon unsalted butter, 1 clove garlic, finely chopped, and more.
Yes, Corn, Butter Beans, And Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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