“So, what’s for dinner tonight Mom”?
This is a daily question in my household. Fortunately, my answer is generally greeted with “sounds great”.
But not always. Like when I announced we were having “Mushroom Succotash”.
You see, the members of my family are bona fide card carrying members of the carnivore’s club – beef, pork, lamb, buffalo, elk, venison, chicken, turkey, ostrich, duck and… anything from the ocean – they eat it all, and with the boys, in large quantities – thank you very much.
So, when the meal does not prominently feature anything from the above mentioned list… well, things can get a bit dicey.
Me? I love meat in all it’s forms as well.. but I can also happily skip it – but since I am outnumbered and “out gunned”, purely vegetarian fare is rare around here.
But, on occasion, it does happen.. and did, with this Mushroom Succotash.
The verdict? “Pretty good Mom.. but I still think it’d be better with meat in it” – but coming from a dedicated carnivore, that was high praise indeed.
Ingredients
- 3 Tbsp. Sherry wine vinegar
- 1/2 cup olive oil plus 2 Tbsp.
- 3 Tbsp. fresh thyme
- 4 cloves garlic, minced
- 4 - 5 inch portabello mushroom caps
- 1 lb. assorted wild mushrooms, cleaned and sliced
- 1 cup corn (fresh or frozen)
- 1/2 cup edamame or lima beans
- 1 leek, split lengthwise and washed
- 1/2 cup feta or goat cheese
- salt and white pepper
Instructions
- In a small bowl combine the sherry, minced garlic, 1 Tbsp. thyme and olive oil. Season with salt and pepper. Whisk and set aside.
- Using a small spoon, scrape out the dark gills of the portabello mushroom caps.
- Line a sheet pan with foil and spray with cooking spray.
- Brush portabello mushroom caps with the sherry vinegar mixture. Place on the sheet pan. Broil mushroom caps for 3 - 5 minutes per side until tender.
- Remove from the oven and set aside.
- In a large saute pan, heat 1 Tbsp. of the olive oil. Add the mushrooms and cook over medium high heat until golden brown. Remove mushrooms from pan and set aside.
- Heat remaining 1 Tbsp. olive oil in the pan and add the corn. Cook corn over medium high heat until starting to turn golden brown. Add the edamame and the leeks. Continue to cook for another 3 - 5 minutes until the vegetables are tender. Stir in 2 Tbsp. of the sherry wine mixture and 1 Tbsp. of fresh thyme.
- Remove from heat.
- Make sure portabello mushrooms are rounded side down and spoon corn and edamame filling on top. Sprinkle with crumbled feta or goat cheese. Place mushrooms under the broiler for 2 - 3 minutes until hot.
- Remove from oven, season with salt and pepper and garnish with remaining fresh thyme.
Share
{ 41 comments… read them below or add one }
This looks really fresh! Love it.
Ha ha ha high praise, indeed! And good for you because I know one, maybe two who wouldn’t even taste this! Vegetables? Yuck! But boy do I think this looks great! And I should make vegetarian meals more often, especially now that it is only husband and I. Perfect!
I am lucky – my kids (young adults??) are pretty adventurous – rule in my house was always they only had to “taste” a dish – if they didn’t like it, not problem. Made introducing “new” foods much, much easier!!
I love this…what has to be called updated succotash. Add lima beans to my list of things I hated as a kid cause they were overcooked but love now foods!
I loved them in soup as a kid – used to fish them out for extras in my soup (yeah, I was a weird kid…)!!
this looks delicious. But I get the carnivore thing. I, too, have a house full of boys (as my hubs calls it – our mini frat house), and I can honestly say I would have to save this dish for a girls lunch!
I hear you Susan!!! The amount of meat, fish, poulty and pork I go through when both boys are in residence is pretty amazing…. pure vegetarian fare just does not fuel them at their ages…
I’m coming around to lima beans – adding mushrooms helps
This would work as a nutritious side, and a pleasant departure from potatoes and rice, for those dedicated carnivores!
I am a closet lima bean lover – loved them as a kid in soup – would “snitch” them out of the soup pot and put them in my bowl!!
I love succotash and like your idea of mixing in the mushrooms to make it more fall appropriate!
Thanks Aida! This time of year I have a hard time staying away from mushrooms – ok, I’ll be honest – I ALWAYS have trouble staying away from them!!
Nice to see such a wonderful meatless dish!
Thanks Marla! I thought of you when I posted this!!
Love this dish – how about some chunks of pancetta – or even some leftover steak cubed and added to the mix for those meat lovers in the family? Me – I will take the veggie option – DELICIOUS
Outstanding idea Lucy – that way everyone gets what they want!! Hmm.. will have to try that next time I make this!!
Really intriguing recipe. All the components are favorites of mine, so the whole would just have to be fantastic. I, too, have a dyed-in-the-wool carnivore in my house but I’ll be that even he would enjoy this.
Hi Lana! I’m with you – I love all these flavors and they work really well together!
What a lovely choice for a Meatless Monday dinner! It’s hard to get my family to get vegetarian too, but this recipe looks like a winner.
I know exactly what you mean – it’s really hard to fill up mine on vegetarian fare but this one seems to do the trick!
That looks good! I like the combo with the edamame beans.
Hi Sarah Thanks for visiting the Table! Edamame are so handy to have that I find myself adding them to a lot of dishes!!
My kids would give this a try for the edaname beans. I would be happy to eat this tomorrow for lunch. Looks fantastic, Nancy:)
Thanks Lora! You are lucky that your kid’s like Edamame!!
Delicious combo of creamy beans and goat cheese.
Hi Connie! Thanks for visiting the Table! Glad you like the combo!
Looks delish!!! I love soccotash!!!
I do too Heather – never thought to pair them with mushrooms but it really works!
I’d be happy to eat this anytime, I love my veggies!
Me too Sylvie – this is a great way to get them!!
I love it! And I have nothing but carnivores around my house as well, fortunately since they were raised by a vegetarian they are used to it
Great recipe
LOL!!! I honestly don’t think my boys would survive on a vegetarian diet – they simply require too many calories every day!
This looks so healthy and scrumptious. I love mushrooms, especially this time of year!
Me too Georgia!!! I never met a mushroom I didn’t like!
Ahahaha I can completely relate. The guys would break down at some point and ask ‘can we just have steaks and mashed potatoes’?! lol So indeed high praise. This recipe reminds me I need to incorporate more lima beans into our diet. They are so creamy delicious but yet I never do.
Hi Shulie!!
I am a closet lima bean lover – I can remember when I was a kid and my mom would heat some Campbell’s Vegetable soup (the only thing I’d eat when I was sick) and I would fish out extra lima beans for my bowl!!
I love mushrooms! Never would have thought to cook them in a succotash.
I do too Maris and I wasn’t quite sure about the combination but it really works – but then I think just about anything with mushrooms does!
Hi Nancy, Your Succotash recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. Congrats again!!
To play, go here: http://knapkins.com/guess_games/477?source=blog
Thank you so much!! Very cool!!
Good job for trying to convert the carnivores! I love the look of this and will have to try this combo. I’ve been making a black bean and shitake taco filling with green chiles that’s very hearty. The shrooms really give it bite, as you know!
I love using mushrooms instead of meat – black bean and shitakes sounds like a great combo too!