Potato with Shiitake Mushroom, Sweet Corn, and Brussels Sprouts

In the mood for something easy but tasty? Here’s a one-pot meal that combines great colors, textures, and flavors.

We’ll need:

  • 2 shallots (thinly sliced)
  • 6 Brussels sprouts (halved)
  • 6 Red baby potato (halved)
  • 2 cups of Shiitake mushrooms (stems removed and cap chopped)
  • 2 ears of corn (peeled) or substitute with one cup of frozen corn
  • Salt
  • 2 tablespoon of vegetable oil

Steps:

  • In a small pot, boil the potato for 15-20 minutes and set aside
  • Heat up a medium pan and then add oil (over medium heat)
  • Cook the shallots for a minute or two
  • Add Brussel sprouts and cook until they turn a little yellowish/brownish
  • Add ¼ cup of water and bring to boil
  • Add salt
  • Add chopped mushrooms and peeled corn while the pan is bubbling. Bring back to boil. (You could also grill the corn first and then cut the corn kernels out of the cobs)
  • Turn of the heat and add the boiled potato into the mix
  • Serve on a plate

Great to serve by itself or as a side to my oven roast chicken.

Crispy oven roasted chicken

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3 thoughts on “Potato with Shiitake Mushroom, Sweet Corn, and Brussels Sprouts

  1. Pingback: Roasted Brussels Sprouts, Sweet Potatoes, and Sweet Onion | Tiny Chili Pepper

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