7 mushroom succotash Recipes

sockeye salmon fillets, olive oil, sea salt, freshly ground black pepper, fava bean , white corn, and wild mushroom succotash

canola oil, portobello mushroom caps , gills removed (see tip), zucchini , cut in half lengthwise, red bell pepper, cut into quarters, ears corn, husked, cider vinegar, light brown sugar, smoked paprika, salt, divided, black beans, rinsed, hominy, rinsed, frozen baby lima beans , cooked according to package directions, prepared barbecue sauce, toasted salted pepitas (optional)

fresh lima or butter beans, fresh corn kernels (2 small ears ), chopped shiitake mushrooms, red bell pepper, seeded and diced, green bell pepper, seeded and diced, salt, pepper, olive oil, chopped garlic, dry white wine, whipping cream, butter, tomato, peeled, seeded, and chopped, chopped fresh parsley, chopped fresh chives

olive oil, scallops, ears corn , kernels cut from the cob, grapeseed oil, sliced shallots, chanterelle mushrooms, blanched and peeled fava beans, diced, roasted carrots, grilled sweet corn kernels, sliced fresh chervil, salt and pepper

fresh fava beans, in the pod, butter, divided, morels or chanterelles, thoroughly cleaned and coarsely chopped, sea salt, divided, freshly ground black pepper, diced sweet onion, fresh white corn kernels (about 2 1/2 ears ), chopped fresh tarragon