Zucchini with Mushrooms (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 small yellow onion, diced finely
02 -
1 pound button mushrooms, cleaned and dried
03 -
2 small zucchinis, cut into thin half-moons
→ Aromatics & Seasonings
04 -
Salt and a pinch of freshly ground black pepper
05 -
3-4 garlic cloves, minced
06 -
A couple of teaspoons fresh herbs (or 1 teaspoon each of thyme and oregano, if dried)
→ Cooking Liquids
07 -
3 tablespoons butter, divided
08 -
1 tablespoon olive oil
09 -
¼ cup stock (vegetable works well)
→ Garnishes
10 -
Grated parmesan cheese
11 -
Fresh parsley, chopped up
# Instructions:
01 -
Place a skillet on medium-high heat, drizzle in olive oil, and toss in about half a tablespoon of butter. Wait until it's hot before continuing.
02 -
Drop the zucchini slices into your hot pan. Season with a good pinch of salt and pepper, letting them cook for around 3-4 minutes until nice and tender. Set them aside and wipe the pan if needed.
03 -
Using the same pan, melt the rest of the butter on medium-high heat. Toss in the onions and cook them down for 2 minutes till they lose their crunch.
04 -
Toss the mushrooms into the pan and stir every once in a while. Cook for 5-7 minutes or until they get a lovely golden color and soften up.
05 -
Mix in the garlic and herbs, letting them cook for only about 20 seconds till they start to smell amazing. Put the cooked zucchini back in, pour in the vegetable broth, and let it cook for a couple more minutes. Adjust the seasoning to your taste. Lastly, sprinkle parsley and parmesan on top before serving.
# Notes:
01 -
Pairs wonderfully as a veggie side dish with almost any meat or fish entrée
02 -
Feel free to change up the herbs based on what you’ve got, but thyme and oregano work great
03 -
Dry mushrooms thoroughly before cooking for the best browning effect