Prep 2 mins
Cook 7 mins
A simple side dish of zucchini and mushrooms. This is from "A Hundred Years of Island Cooking", and old cookbook from the Hawaiian Electric Company.
- Wash zucchini; cut off ends. Cut zucchini into lengthwise halves, then crosswise into 1/2-inch slices.
- In a large skillet, melt butter; saute mushrooms for 1/2 minute. Add zucchini; saute 1/2 minute.
- Stir in remaining ingredients and continue cooking on medium heat for 4 to 5 minutes.
Very simple, but a delicious combination! Mushrooms and zucchini go very well together. The sherry added a nice, subtle flavor. This is a great use of summer's garden zucchini and it goes well with pretty much any main dish. I could actually eat this as a main dish. I added some garlic and decreased the butter a bit, but that's all I changed. Thanx for posting!
I love recipes from that cookbook! They seem to always put together a nice selection of recipes. I really enjoyed this, and I think by cooking it for such a short amount of time, it kept the veggies in a nice cooked but fresh sort of state. Thanks for posting, Chilicat!
Simplicity at its best! So easy, yet elegant enough for a dinner party. I like vegetable dishes that let the vegetables shine through--fresh cracked pepper and sherry don't overpower at all, just subtly flavor. The quick cooking time also retains attractive color and nutrients. I omitted the salt and perhaps shortened the final cooking time just because we like zucchini with a little crunch to it. This recipe is versatile enough to do that--thanks for sharing, Chilicat.