Creamy Corn with Exotic Mushrooms
This steak-house-inspired side dish, featuring savoury, meaty mushrooms and sweet corn, will completely blow your guests away. It works equally well with any holiday roast, but you can actually serve this for any special meal, year round. This easy side is also made on top of the stove, freeing up your oven for your main dish.
Directions
- In a large, deep skillet, heat butter over medium-high heat until melted. Fry onions, stirring occasionally, for 3 minutes. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and all liquid is evaporated, about 8 minutes. Add garlic and poultry seasoning; cook, stirring constantly, until fragrant, about 30 seconds. Remove ¾ cup of the mushrooms to a plate and set aside.
- Increase heat to medium-high. Add white wine, if using; cook until liquid is evaporated, about 3 minutes. Add corn, soup, cream, lemon and mustard. Bring to simmer. Reduce heat to medium and cook, stirring often, until hot, bubbling and thickened, 5 to 7 minutes.
- Transfer to serving dish. Top with reserved mushrooms and green onion tops.
Recipe Tips
You can use any mushrooms for this dish. Cremini, white button, oyster, king oyster, shiitake, enoki or seafood mushrooms are all terrific choices.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
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