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.
- Ready In:
- 3 medium zucchini
- 1⁄3 cup butter
- 10 fresh mushrooms, sliced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup sherry wine
- 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.
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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!
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.
I made this last night for dinner and loved it. The sherry just makes the dish. It was easy to make and that's always a good thing. I used baby portabellas for the mushrooms. Thanks for posting a recipe I'll be using lots as my garden always produces too many zucchini. Made for Pick~A~Chef Spring 2008.