Edamame Succotash - cooking recipe

Ingredients

8 ounces mushrooms, coarsely chopped
2 tablespoons extra virgin olive oil
sea salt, to taste
ground pepper, to taste
16 ounces edamame soybeans
2 cups frozen corn
1 cup dried cranberries
1/2 cup roasted red pepper, diced
Dressing
2 tablespoons sweet red chili sauce
1/4 teaspoon Thai red curry paste
2 tablespoons mirin
1 1/2 tablespoons toasted sesame oil

Preparation

Saute the mushrooms in olive oil over medium-high heat for 7-8 minutes.
Add salt and pepper.
Place edamame and corn in large bowl.
Add the cooked mushrooms, cranberries and peppers.
whisk together all the dressing ingredients.
Pour dressing into bowl and gently toss together.
Adjust seasoning to taste.