Corn, Mushroom and Leek Sauté Recipe

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0 votes | 465 views
Servings: 2

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 ounces pancetta, diced
  • 2 tablespoons unsalted butter, divided
  • 2 leeks, white and light green part only, rinsed, quartered lengthwise and then sliced
  • 8 ounces fresh mushrooms (any kind you like), coarsely diced
  • 4 medium ears of fresh corn, husked and kernels removed
  • 2 tablespoons coarsely chopped fresh oregano
  • 2 tablespoons chopped fresh parsley (I prefer flat leaf)
  • ¼ fresh lime
  • Kosher Salt and freshly ground black pepper to taste

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Nutrition Facts

Amount Per Serving %DV
Serving Size 312g
Recipe makes 2 servings
Calories 427  
Calories from Fat 270 63%
Total Fat 30.58g 38%
Saturated Fat 10.68g 43%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 826mg 34%
Potassium 871mg 25%
Total Carbs 25.34g 7%
Dietary Fiber 5.2g 17%
Sugars 5.71g 4%
Protein 18.38g 29%
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