Right from the Market to your home, this simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast. What a quick and easy recipe for Labor Day brunch. River Valley Ranch has your selection of mushrooms. Ask for their pick along with other cooking with mushrooms ideas. Ingredients:
2 slice(s) bacon
1/2 cup(s) thinly sliced shallots
3 cup(s) sliced mixed mushrooms, such as oyster, shiitake, and/or baby bella
4 ear(s) corn kernels cut from cob
1/4 cup(s) water
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
2. Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.