Creamy Corn, Mushroom And Cherry Tomatoes Cooked In

Name: Creamy Corn, Mushroom And Cherry Tomatoes Cooked In A Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh corn cut off the cob (@ 2 smallish ears); 1/2 cup sliced fresh shitake mushrooms; 1/2 cup halved cherry tomatoes; 4 finely minced shallot bulbs; pinch of sea salt; 1 small sage leaf; a few fresh thyme leaves; @3 tablespoons virgin olive oil; 1 ounce dry Vermouth; juice from half a lemon, Meyer if possible; 3 ounces plain goat cheese; pinch of smoked paprika; pinch of crushed black and pink peppercorns; handful of chopped Italian parsley, divided; chiffonade of fresh basil; grains of paradise, optional

Servings: persons

1 cup fresh corn cut off the cob (@ 2 smallish ears)
1/2 cup sliced fresh shitake mushrooms
1/2 cup halved cherry tomatoes
4 finely minced shallot bulbs
pinch of sea salt
1 small sage leaf
a few fresh thyme leaves
@3 tablespoons virgin olive oil
1 ounce dry Vermouth
juice from half a lemon, Meyer if possible
3 ounces plain goat cheese
pinch of smoked paprika
pinch of crushed black and pink peppercorns
handful of chopped Italian parsley, divided
chiffonade of fresh basil
grains of paradise, optional

1
["Follow the manufacturer's directions for your tagine. Preheat the oven to 375 (if your tagine can handle that temperature; it might be 350 for some). After cutting off a cup of corn from the cob, place in a bowl. Using the back of your knife ""milk"" out the cob for the cream and add that to the bowl. Mix in the mushrooms, tomatoes and shallots. Sprinkle with salt and let rest for 10 minutes.", "Pan fry the sage leaf and thyme leaves for about a minute. Then stir them in with the vegetables. After the vegetables have rested, coat them with the olive oil. Add half the fresh chopped parsley. Splash in the Vermouth and lemon. Spoon into the tagine. Top with the crumpled goat cheese smoked paprika, and crushed peppercorns. Cover the tagine and bake until the tomatoes are soft when poked. For a small 8"" tagine that will be about an hour; for a larger 10.5"" tagine that will be about 30 minutes. If you don't have a tangine, a covered, vented casserole will also take about 30 minutes (but it will not be as fresh and fragrant). Stir, mixing the up goat cheese with the juices to create a creamy sauce coating the vegetables. Fish out the sage leaf. Garnish with the fresh parsley and basil, season with salt and pepper if needed, and serve warm. If you want some added spice interest, grind some grains of paradise on top."]

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup fresh corn cut off the cob (@ 2 smallish ears), 1/2 cup sliced fresh shitake mushrooms, 1/2 cup halved cherry tomatoes, 4 finely minced shallot bulbs, and more.

Yes, Creamy Corn, Mushroom And Cherry Tomatoes Cooked In A Tagine 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.

That's it — enjoy your meal!

Creamy Corn, Mushroom And Cherry Tomatoes Cooked In A Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions