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Zucchini And Wild Mushrooms |
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Serves: 4 Print this RecipeZucchini needs help. Like most squash, it is watery and bland, but it is also ubiquitous and we need as many ways to give it flavor as we can get. This is a simple one and takes advantage of the ready availability of both sliced fresh squash and sliced wild mushrooms in the produce section of your local supermarket. 2 tablespoons olive oil 1 tablespoon butter, salted or unsalted 1 (16-ounce) bag refrigerated sliced squash 1 (6-ounce) package sliced wild mushrooms 1 teaspoon dried Italian seasoning 1 teaspoon chopped garlic, fresh or jarred organic 2 teaspoons tomato paste Salt and ground black pepper to taste Heat the olive oil and butter in a large skillet over medium heat. Add the squash and mushrooms and sauté until they lose their raw look. Add the seasoning, garlic, tomato paste, salt, and pepper. Cover and cook until the vegetables are tender, about 7 minutes; serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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