Ingredients:
Time: 15 minutes
Makes 6-8 servings
1 stick salted butter (4 ounces), room temperature
2 tbsp smoked paprika
1 tsp local honey
1 tsp minced garlic
8 oz fresh, locally-grown shiitake mushrooms, stems removed, caps cut into ¼ inch-thick slices
1/2 tsp sea salt, plus more to taste
1/2 tsp black pepper
2 cups sugar snap peas, trimmed and cut in half lengthwise
6 tbsp water, divided
4 cups fresh non-GMO corn kernels
1 cup packed fresh, local basil leaves, roughly chopped
1 large avocado, pitted and sliced into strips
1 lime, cut into wedges
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Make a compound butter. Combine the softened butter, paprika, honey and garlic in a medium bowl and stir until well-combined.
Melt 1⁄4 cup of the compound butter in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring often, until carmelized and tender, about 5 minutes.
Add the peas and 2 tablespoons of water to the pan. Cook, stirring often, until the peas are crips-tender, about 3 minutes.
Stir in the corn and the rest of the water. Cook, stirring, another 4 minutes. Don’t let the peas get mushy!
Stir in an additional 2 tablespoons of the butter until melted. Season to taste and remove from the heat.
Stir in the basil and garnish with avocado slices and a squeeze of lime. Serve immediately and enjoy! N
As seen in the 2025 Home and Garden edition
Photography by: Joel Riner