Mushroom and Corn Salad – Asian Styleon April 3rd, 2013 Posted in Salads
As usual, I was looking in my fridge to find something interesting to make food with.
I had the main course and the side dish but I wanted something different for salad since we already had the traditional plain garden salad. And then I thought to myself that it could be nice to have a warm salad dish, so I came up with this easy salad, but really super easy because it only takes minutes until it’s ready and I used minimum ingredients.
It came out nice and warm with some Asian flavor to it, probably from the soy sauce. Anyways we had it warm but also served it cold the next day and it was just fine!
- 6 Medium Fresh Mushrooms (white)
- 1 Can Corn (340ml)
- 1 tbsp Soy Sauce
- ½ tsp Sesame Oil
- On a non-stick skillet and over medium heat, sauté the mushrooms (that’s right, no oil) until they soften a bit but not too much (about 4-5 minutes while stirring).
- Add in the corn, soy sauce and sesame oil and keep on stirring for an additional 2 minutes.
- Remove from heat and move into a bowl. Serve warm.