We were having close friends over for dinner the day following our long drive back from Cape Cod.  After being away for five weeks, what to serve that would be fairly quick to prepare, require minimal shopping and be delicious? We settled on steaks on the barbecue with this variation on Corn & Mushroom Sauté with Leeks & Pancetta  followed by Blackberry-Peach Skillet Cobbler, both from Fine Cooking.

MushroomCornLeekPancetta-8722

Corn, Mushrooms, Leeks & Pancetta
Serves 4
A perfect side for meat on the grill. The sautéed mushrooms and pancetta give a real depth of flavour, and the corn and leeks brighten the dish.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 tbsp extra-virgin olive oil
  2. 1 1/2 oz pancetta (4-5 slices)
  3. 3 tbsp unsalted butter
  4. 1 c sliced leeks, white and light-green parts only (two small or one large leek)
  5. kosher salt
  6. 6 oz sliced cremini mushrooms (about 2 cups)
  7. 4 medium ears of corn, kernels removed (about 2 cups)
  8. 2 tbsp chopped flat-leaf parsley
  9. 2 tsp fresh thyme
  10. freshly ground black pepper
  11. 1 tbsp fresh lemon juice
Instructions
  1. Heat 1 tbsp olive oil in a 12" skillet over medium-low heat. Sauté the pancetta, turning occasionally with tongs, until light and crisp (5-7 minutes). Remove the pancetta to a paper-towel lined plate, leaving the fat in the skillet.
  2. Increase the heat to medium and add 1 tbsp butter to the skillet. When melted, add the leeks and 1/2 tsp kosher salt. Sauté gently, deglazing the pan, until the leeks are softened and slightly brown, and the brown bits have all been scraped up from the bottom of the skillet (3-5 minutes).
  3. Add another 1 tbsp of butter and 1 tbsp of olive oil, the mushrooms and 1/2 tsp kosher salt. Sauté, stirring infrequently, until the mushrooms are softened and turn a nice, toasty brown. They will give off a good deal of liquid in the process. Let this evaporate, and don't over-stir them or they won't brown.
  4. Add the last 1 tbsp of butter and the corn. Sauté, stirring frequently and scraping up the bottom of the pan with a wooden spatula or spoon, until the corn is tender but still al dente (3-4 minutes).
  5. Remove the skillet from the heat, add the parsley, thyme and lemon juice. Let the pan sit a few minutes to release the brown bits from the bottom.
  6. Transfer the vegetables to a serving dish, spread the crumbled pancetta over the top and serve.
Notes
  1. The original recipe called for a splash of heavy cream to finish the dish. I skipped this part, as the creaminess from the sautéed corn was more than enough.
  2. Note: We made this again with the heavy cream, and it did add an additional layer of creaminess and flavour.
Adapted from Fine Cooking Issue 87
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