Edamame Succotash
Preparation:
8 oz gourmet mushroom blend, coarsely chopped
2 tbsp organic extra virgin olive oil
Sea salt, to taste
Ground pepper, to taste
16 oz (1 package) Edamame soy beans, thawed
2 cups fresh or frozen organic corn kernels, thawed
1 cup dried cranberries
1/2 cup roasted red peppers, diced
Dressing
2 TB Thai sweet red chilli sauce
1/8–1/4 tsp Thai red curry paste
2 tbsp mirin
11/2 tbsp toasted sesame oil
Preparation:
Sauté the mushrooms over medium-high heat in the olive oil with salt and pepper
for 7 to 8 minutes or until mushrooms give up their liquid.
Place Edamame and corn in a large serving bowl.
Add the hot cooked mushrooms, the cranberries and the peppers.
Make the dressing by whisking together all the ingredients.
Gently toss together and adjust seasoning to taste.
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