Champignon Homard, Maïs, Gorria Recipe

Inspired by Candide

Time30m

Serves4

Lobster mushroom, corn, gorria

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Clean the lobster mushrooms and slice them into bite-sized pieces. Remove the kernels from the corn if using fresh corn. Dice the gorria peppers.
2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3
Cook the Lobster Mushrooms
Add the sliced lobster mushrooms to the skillet and cook for about 5 minutes, stirring occasionally until they start to soften.
4
Add Corn and Peppers
Stir in the fresh corn kernels and gorria peppers. Season with salt and black pepper. Cook for an additional 5-7 minutes until the corn is tender and the peppers have softened.
5
Finish and Serve
Remove from heat, sprinkle with fresh parsley, and serve warm.