For the cream
4 cups of fresh or frozen green corn (600 g)
2 tablespoons of finely chopped onion
2 tablespoons of butter
1 cup of heavy cream (240 ml)
1 1/3 cups of grated Parmesan cheese (150 g)
For the sauté
200 g of okra cut into 2 cm pieces
200 g of small shiitake mushrooms, halved
2 tablespoons of butter
1/2 tablet of vegetable broth dissolved in 1/2 cup of boiling water (120 ml)
1/2 teaspoon of salt
a pinch of black pepper
For the cream
4 cups of fresh or frozen green corn (600 g)
2 tablespoons of finely chopped onion
2 tablespoons of butter
1 cup of heavy cream (240 ml)
1 1/3 cups of grated Parmesan cheese (150 g)
For the sauté
200 g of okra cut into 2 cm pieces
200 g of small shiitake mushrooms, halved
2 tablespoons of butter
1/2 tablet of vegetable broth dissolved in 1/2 cup of boiling water (120 ml)
1/2 teaspoon of salt
a pinch of black pepper
Prepare the cream: In a medium saucepan, over high heat, sauté the green corn and onion in butter, stirring occasionally with a wooden spoon, until the onion is softened (about 1 minute)
Add heavy cream and cook, stirring occasionally, until thickened (about 8 minutes)
Add Parmesan cheese and mix well
Transfer the mixture to a blender and blend well until smooth. Reserve
Prepare the sauté: In a large skillet, over high heat, sauté the okra and mushrooms in butter, stirring occasionally, until tender (about 5 minutes)
Add vegetable broth, salt, and black pepper, and cook, stirring constantly, until the liquid evaporates (about 5 minutes)
Place the cream in a bowl and top with the sauté
Serve immediately
447 calories per serving.
