Williams-Sonoma Sauteed Zucchini and Mushrooms

Submitted by carrie sheridan

"what a good idea, a natural pairing!"

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb small zucchini
• salt
• 1 lb small firm fresh mushrooms
• 5 tablespoons olive oil
• 2 garlic cloves, chopped
• 1⁄4 cup firmly packed finely shredded basil leaves
• fresh ground pepper
• 1 lemon

directions

1. Trim the ends off the ends of the zucchini and cut on the diagonal into slices 1/2 inch thick.
2. Place in a colander and sprinkle with salt, tossing to distribute the salt evenly. Spread the zucchini out in the colander and let stand over a bowl, or in the sink, for 40-50 minutes to drain off the excess moisture and bitterness. Rinse and pat dry with a clean kitchen towel. Set aside.
3. Using a soft brush or a clean kitchen towel, clean the mushrooms of any bits of soil; DO NOT WASH. Trim the stems. Cut the mushrooms into slices 1/4 inch thick. Place in a bowl and set aside.
4. In a large saute pan or frying pan over medium heat, warm 2 TBS of the olive oil.
5. Add the zucchini and saute, tossing often, until tender but still firm - about 8-10 minutes. Transfer to a bowl and set aside.
6. Add another 2 TBS of olive oil to the same pan over medium-high heat. Add the sliced mushrooms and saute, tossing often, until the mushrooms begin to soften - about 6-7 minutes. Transfer to the bowl with the zucchini.
7. Add the remaining 1 TBS of olive oil to the pan, reduce the heat to medium-low, and add the chopped garlic. Saute gently, stirring, until the garlic just begins to change color - about 30-40 seconds.
8. Return the mushrooms and zucchini to the pan, reduce the heat to medium-low, and add the basil. Salt and pepper to taste. Raise the heat and toss until the vegetables are hot.
9. Transfer to a warmed serving dish. Using a zester or a fine-holed shredder, shred the zest (yellow part only) from the lemon directly onto the vegetables and serve immediately.
10. NOTE: you can substitute grated Parmesan cheese for the lemon zest, if desired.

Reviews

[RonaNZ]

I think you're right, zucchini and mushrooms are a pair. I liked that you suggested that the zucchini is cooked separately from the mushroom. I tend to cook things like that together and since I use field mushrooms, everything has a tendency to turn black. I never salt my zucchini so I skipped that step. Sometimes you're unlucky and get a bitter one but most are fine. I forgot to add the lemon zest! Will do next time!