Forget those retro recipes. This succotash is sweet and clean, filled with the natural sugars in beans and corn. Top it with textured trumpet mushrooms, rolled in spices and seared until fragrant.
What You Get
Green beans (see note below)
What You’ll Need
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Shuck the corn, and cut the kernels from the cob. Trim and cut the green beans into 1-inch lengths. Slice half of the red onion (you should have about 1½ cups). Rinse and drain the beans.
In a large frying pan over medium heat, warm 2 tablespoons olive oil. Add the red onion and sauté until soft, about 5 minutes. Add the green beans and corn, season with salt, and sauté until tender and sweet, 5 minutes. Fold in the butter beans and 2 tablespoons basil butter and stir until melted and warmed through. Season with salt to taste.
Meanwhile, quarter the trumpet mushrooms lengthwise. In a nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until golden, 8 to 10 minutes. Add 1 tablespoon olive oil, season with salt and 2 teaspoons of the Cajun seasoning, and continue to cook until darkened and fragrant, 2 to 3 minutes longer. Transfer the mushrooms to a bowl.
Return the pan to medium heat, and add 1 teaspoon olive oil. Crack in the eggs and fry until done to your liking, 3 minutes for sunny-side up. Season with salt.
Heap the succotash on plates and top with the mushrooms and fried eggs. Spread with more basil butter and serve warm.
Note: Due to seasonal availability, instead of green beans, you may receive sugar snap peas.