Recipe: Edamame Succotash

Overview

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Prep/Cook Time:
20 minutes/10 minutes

Makes:
8-10 Servings

Course:
Side

This is one of my favorite things to get at the Whole Foods prepared food counter. And then they got rid of it. Here is the recipe I found to replicate. With frozen vegetables being a part of this, it can be made all-year-round!

Ingredients:

• 2 (4.0-ounce) packages gourmet mushroom blend, coarsely chopped (I use shiitake)

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon ground black pepper

• 1 (16.0-ounce) package SHELLED frozen edamame, thawed

• 2 cups fresh or frozen corn kernels, thawed

• 1 cup dried cranberries

• 1/2 cup roasted red peppers, diced

  Dressing:

• 2 tablespoons Thai sweet chili sauce

• 1/8 teaspoon Thai red curry paste (in the Asian foods aisle)

• 2 tablespoons mirin

• 1 1/2 tablespoon toasted sesame oil

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Instructions:

1. Heat oil in a skillet or medium-high heat.

2. Add the mushrooms, salt and pepper and cook until the mushrooms release their liquid, about 8 minutes.

3. Place edamame and corn in a large serving bowl.

4. Add hot cooked mushrooms, cranberries and peppers.

5. Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted sesame oil.

6. Pour over the edamame mixture, toss to combine and adjust seasoning to taste. Can be served at room temperature.