Wild Mushrooms & Corn / Rosemary & Shallots

Roasted Wild Mushrooms & Corn w/ Fresh Rosemary & Shallots – Part of my “QUICK & HEALTHY THANKSGIVING SIDE-DISH” Series

Roasted Wild Mushrooms & Corn w/ Rosemary & Shallots

  • Half sheet pan
  • Silicone baking mat
  • Large cutting board
  • Large Chef Knife
  • Prep/mixing bowls
  • Storage Containers
  • 1 pound Wild mushrooms (any variety, trimmed)
  • 2 ears Fresh cut corn
  • 2 sprigs Rosemary
  • 1 tbls Olive oil
  • 1 tbls Chopped shallot
  • 1 tsp Crushed garlic
  • 2 tsp Kosher Salt
  • 1/2 tsp Ground pepper
  • 1 handful Fresh parsley (chopped)

  1. Preheat over to 425 degrees

  2. Line a baking sheet with non-stick aluminum foil or Silpat silicone baking mat

  3. Scatter trimmed mushrooms onto baking sheet

  4. Scatter corn over mushrooms

  5. Add rosemary sprigs, shallots, garlic & olive oil

  6. Season with salt & pepper

  7. Place in preheated oven and roast for approximately 20 minutes until corn & mushrooms caramalize around edges slightly

  8. Transfer to serving platter and garnish with fresh rosemary sprigs and fresh chopped parsley.

Store leftovers in an airtight container for up to three days.

Side Dish