Cajun Mushrooms with Potatoes & Corn

This veggie spread has all the pickings of a seafood boil, but no fish here. Instead, cut trumpet mushrooms into “scallops,” and toss them with sweet corn, tender green beans, and lots of lemony butter. And it bakes on sheet pans, so you can bang it in the oven—and crack open a beer before dinner.

What You Get

Fingerling potatoes

Corn

Trumpet mushrooms

Green beans

Herb butter

Cajun seasoning

Parsley

Lemon

What You’ll Need

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 450°F. Line 2 sheet trays with foil.  

Step 2

Cut the potatoes into halves or quarters, depending on size. Shuck the corn, and cut each cob into 4 smaller pieces. Cut the trumpet mushrooms into scallops. Trim the green beans. In a small saucepan or the microwave, melt the herb butter.

Step 3

Pile the potatoes and mushrooms on one of the prepared pans, drizzle with 2 tablespoons of the melted herb butter, and sprinkle with half of the seasoning. Season with salt and pepper and toss to coat.

Step 4

Pile the corn and green beans on the remaining pan, drizzle with 2 tablespoons of the melted butter, and sprinkle with the remaining seasoning. Season with salt and pepper and toss to coat. Transfer both pans to the oven and roast until the mushrooms start to brown, the potatoes are golden, and all the vegetables are tender, about 15 minutes.

Step 5

Meanwhile, chop a handful of parsley leaves. Cut the lemon into wedges for serving.

Step 6

Pour the roasted vegetables onto a big serving platter and sprinkle with the chopped parsley. Serve warm, with the lemon wedges for squeezing and the remaining herb butter for dipping.

Contains: milk.