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Mushroom & Roasted Garlic Succotash

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Serves ten.

  • by Robert Carter from Fine Cooking
    Issue 24

This wintertime version of succotash features mushrooms instead of corn. You can use all button mushrooms or a mix, including shiitake, cremini, and your favorite wild mushrooms.

  • 1 head garlic
  • 1 Tbs. olive oil
  • 2 slices bacon, chopped
  • 1 1/2 cups chopped onion
  • 1 Tbs. finely chopped garlic
  • 6 cups sliced fresh mushrooms (about 1 lb.)
  • 1 cup homemade or low-salt chicken broth
  • 1/2 cup finely chopped red bell pepper
  • 3 cups (about 13 oz.) frozen lima beans, thawed
  • 2 tsp. chopped fresh rosemary
  • Kosher salt and freshly ground black pepper

Heat the oven to 400°F. Cut off the top third of the head of garlic to expose the cloves. Coat the cut side with the olive oil. Wrap the garlic loosely in foil, put it on a baking sheet, and roast until very soft, about 1 hour. When cool enough to handle, squeeze out the soft garlic; set aside.

In a large skillet over medium-high heat, cook the bacon until crisp. Add the onion and chopped garlic and sauté until softened, about 2 minutes. Add the mushrooms and sauté until softened and lightly browned. Add the broth, roasted garlic, red pepper, and lima beans; cook until the beans are tender and the liquid is reduced, about 10 minutes. Add the rosemary and season with salt and pepper to taste.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 1.5; Protein (g): 5; Monounsaturated Fat (g): 2; Carbohydrates (g): 16; Polyunsaturated Fat (g): 0.5; Sodium (mg): 180; Cholesterol (mg): 5; Fiber (g): 3;

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