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Corn & Mushroom Sauté with Leeks & Pancetta

Susie Middleton
  • minutes
  • Serves

INGREDIENTS

1 1/2 oz

Pancetta

2

generous cups Cremini mushrooms, medium

2 tbsp

Flat-leaf parsley, fresh

1 cup

Leeks, small

1/4

Lemon

1 tsp

Thyme or oregano, fresh

1

Black pepper, Freshly ground

1 tsp

Kosher salt

2 tbsp

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

3 tbsp

Heavy cream

2

Slightly heaping cups fresh corn kernels (from 4 medium ears)