Corn and Mushroom Succotash
From and by Luke Smithson, fellow CSA member and Executive Chef at Jamie Hollandar Events and Catering in New Hope, PA
Luke tells us that succotash has its origins with the Native Americans of the Eastern United States. The dish traditionally consists of corn and shell beans, but succotash recipes have countless variations and can be eaten hot or cold. In this variation, the shell beans are replaced with cultivated mushrooms. The other vegetables in this recipe are variable; whatever is fresh from the garden will work. Try different varieties of summer squash, hot peppers, wax beans or add fresh shelling beans for different flavor combinations. The herbs are changeable as well; work with whatever the season brings!
1 oz canola oil
8 oz mushrooms, torn into bite-sized pieces
4 oz green beans, diced
½ red pepper, seeded and diced
4 ears of corn, shucked and kernels cut from the cob
1/2 zucchini, seeded and diced
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1 tsp kosher salt
1 pinch ground peppercorn
1 tbsp white wine vinegar
¼ cup parsley, chopped
¼ cup thyme
1 tbsp butter (optional)
Heat oil in a large saucepan over medium-high heat until oil shimmers. Add mushrooms and cook for 2 minutes, stirring occasionally.
Add the green beans and peppers and cook for an additional minute.
Add corn, zucchini, shallots and garlic then cook for 2 minutes more, continuing to stir. Do not overcook–the vegetables are best with a slight crunch to them (although the mushrooms should be fully cooked).
Season with salt, pepper, vinegar and herbs then cook for an additional 30 seconds. Add butter and stir until fully melted. Serve warm