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Edamame Succotash

Serves 6 to 8
Time 20 min
Replacing lima beans with edamame (soy beans) gives this traditional Southern dish an inspired update. Gourmet mushrooms along with dried cranberries provide a unique savory and sweet undertone while the spicy dressing supplies a flavorful kick.
Ingredients
  • 2 (4.0-ounce) packages gourmet mushroom blend, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (16.0-ounce) package frozen edamame, thawed
  • 2 cups fresh or frozen corn kernels, thawed
  • 1 cup dried cranberries
  • 1/2 cup roasted red peppers, diced
  • Dressing
  • 2 tablespoons Thai sweet chili sauce
  • 1/8 teaspoon Thai red curry paste
  • 2 tablespoons mirin
  • 1 1/2 tablespoon toasted sesame oil
Method

Heat oil in a skillet or medium-high heat. 

Add the mushrooms, salt and pepper and cook until the mushrooms release their liquid, about 8 miutes. 

Place edamame and corn in a large serving bowl. 

Add hot cooked mushrooms, cranberries and peppers.

Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted seame oil. 

Pour over the edamame mixture, toss to combine and adjust seasoning to taste.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 (4.0-ounce) packages gourmet mushroom blend, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (16.0-ounce) package frozen edamame, thawed
  • 2 cups fresh or frozen corn kernels, thawed
  • 1 cup dried cranberries
  • 1/2 cup roasted red peppers, diced
  • Dressing
  • 2 tablespoons Thai sweet chili sauce
  • 1/8 teaspoon Thai red curry paste
  • 2 tablespoons mirin
  • 1 1/2 tablespoon toasted sesame oil