Sweet Corn Puree
- 24 oz frozen corn thawed and drained
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- ⅛ cup flat leaf parsley chopped
White Wine Sauce
- 4 slices thick cut bacon cut into ½" pieces
- 1 onion thinly sliced
- 4 oz gourmet mushroom blend or sliced baby bella mushrooms
- 1 cup dry white wine
- 1 tbsp unsalted butter
- kosher salt and pepper
- Feta Cheese for serving
To Make the Sweet Corn Puree
Add the thawed frozen corn and extra virgin olive oil to the bowl of a food processor. Puree the corn for 30-60 seconds until completely smooth.
Transfer the pureed corn to a medium nonstick saucepan. Season with salt and pepper. Heat over medium heat, stirring occasionally, for 10-15 minutes until the puree starts to thicken. Turn off heat and stir in chopped parsley. Season to taste with additional salt if desired.
To Make the White Wine Sauce
In a large nonstick skillet, cook bacon pieces over medium heat until browned and fat has been rendered (approximately 10 minutes). Transfer cooked bacon to a paper towel lined plate.
Reserve at least 3 tbsp of the bacon drippings in the pan. Add the thinly sliced onion in a single layer to the bacon grease. Stirring occasionally, caramelize the onion over medium heat until it becomes a light golden color.
Add the mushrooms to the caramelized onion and stir for 3-4 minutes until the mushrooms have started to "sweat". Stir in the dry white wine and simmer over medium heat until the sauce has reduced by half (approximately 10 minutes).
Stir in 1 tbsp unsalted butter into the sauce and season to taste with salt and pepper.
Serve each dish with a scoop of sweet corn puree as the base. Top with the caramelized onion and mushroom mixture. Sprinkle with crumbled feta cheese and reserved bacon pieces.
Calories: 386kcal | Carbohydrates: 39.5g | Protein: 9.8g | Fat: 18.7g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 819mg | Potassium: 607mg | Fiber: 5.2g | Sugar: 7.6g | Calcium: 19mg | Iron: 2mg