Creamy corn, mushroom and cherry tomatoes cooked in a tagine

By • July 30, 2011 • 12 Comments



Author Notes: Wanting to create a savory side dish for a simple grilled salmon, I came up with this recipe. The vegetables taste really fresh, while the goat cheese melts into a creamy smooth sauce. I had considered adding anchovies or pancetta for added flavor, but do not think you need anything else. This is an easy way to let the vegetables simmer with fresh herbs while you can prepare other parts of the meal. The resulting comfort dish is warm, creamy, fresh and fragrant.Sagegreen

Serves 4

  • 1 cup fresh corn cut off the cob (@ 2 smallish ears)
  • 1/2 cup sliced fresh shitake mushrooms
  • 1/2 cup halved cherry tomatoes
  • 4 finely minced shallot bulbs
  • pinch of sea salt
  • 1 small sage leaf
  • a few fresh thyme leaves
  • @3 tablespoons virgin olive oil
  • 1 ounce dry Vermouth
  • juice from half a lemon, Meyer if possible
  • 3 ounces plain goat cheese
  • pinch of smoked paprika
  • pinch of crushed black and pink peppercorns
  • handful of chopped Italian parsley, divided
  • chiffonade of fresh basil
  • grains of paradise, optional
  1. Follow the manufacturer's directions for your tagine. Preheat the oven to 375 (if your tagine can handle that temperature; it might be 350 for some). After cutting off a cup of corn from the cob, place in a bowl. Using the back of your knife "milk" out the cob for the cream and add that to the bowl. Mix in the mushrooms, tomatoes and shallots. Sprinkle with salt and let rest for 10 minutes.
  2. Pan fry the sage leaf and thyme leaves for about a minute. Then stir them in with the vegetables. After the vegetables have rested, coat them with the olive oil. Add half the fresh chopped parsley. Splash in the Vermouth and lemon. Spoon into the tagine. Top with the crumpled goat cheese smoked paprika, and crushed peppercorns. Cover the tagine and bake until the tomatoes are soft when poked. For a small 8" tagine that will be about an hour; for a larger 10.5" tagine that will be about 30 minutes. If you don't have a tangine, a covered, vented casserole will also take about 30 minutes (but it will not be as fresh and fragrant). Stir, mixing the up goat cheese with the juices to create a creamy sauce coating the vegetables. Fish out the sage leaf. Garnish with the fresh parsley and basil, season with salt and pepper if needed, and serve warm. If you want some added spice interest, grind some grains of paradise on top.
Jump to Comments (12)

Tags: creamy, fresh, savory, warm

Comments (12) Questions (0)

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6 days ago Peter

Hi Sage Green,

I've just gotten this exact tagine from Williams Sonoma and wanted to see if you had any tips on using it. The last thing I want to do is crack this beautiful piece of art!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

LOVE my tagine - I think your recipe needs to go into it soon!!! It looks so good!

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about 3 years ago Sagegreen

Thanks, aa!

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about 3 years ago checker

I'm a ceramics artist (by hobby, not profession) and I have been making tagines in the studio lately, hence, I am on a mission to find tagine recipes. This is a neat, summery way to use my new clay obsession. Well done! (And how much do I wish I could paint well enough to give my pieces such an amazing design. It's a beautiful tagine.)

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about 3 years ago Sagegreen

That you are a ceramics artist is so neat! Thanks, checker.

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about 3 years ago Lizthechef

Love the recipe and covet your tagine!

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about 3 years ago Sagegreen

Thanks, Liz. I made pierino's Big Zombie chicken recipe first! Then I started some experiments. Such fun. My tagines remind me a bit of my old romertopf!

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about 3 years ago sexyLAMBCHOPx

nice recipe, original...

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about 3 years ago Sagegreen

Thanks, sLx!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh that looks wonderful and you used your new tagine Delicious!

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about 3 years ago Sagegreen

Thanks, sdebrango!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love your tagine its so beautiful. I want one.