Best 2 Williams Sonoma Sauteed Zucchini And Mushrooms Recipes
**Savory Medley of Sautéed Zucchini and Mushrooms: A Culinary Symphony of Flavors and Textures**
Embark on a culinary journey with our sautéed zucchini and mushrooms, a symphony of flavors and textures that will tantalize your taste buds. This vibrant dish, featuring tender zucchini and earthy mushrooms, is a symphony of simplicity and sophistication, perfect for any occasion.
In this comprehensive guide, we present a diverse collection of sautéed zucchini and mushroom recipes, each offering a unique twist on this classic combination. From the classic sautéed zucchini and mushrooms with garlic and herbs to more creative variations like the zesty lemon-herb sautéed zucchini and mushrooms or the rich and savory sautéed zucchini and mushrooms with bacon and cheese, we have a recipe to suit every palate.
These sautéed zucchini and mushroom recipes are not only delectable but also incredibly versatile. Serve them as a standalone side dish, pair them with grilled meats or fish, or incorporate them into pasta dishes, salads, or omelets. The possibilities are endless.
With detailed instructions, helpful tips, and stunning food photography, this guide will empower you to create restaurant-quality sautéed zucchini and mushrooms in the comfort of your own kitchen. Elevate your culinary skills and impress your friends and family with this delectable dish. From quick and easy weeknight dinners to elegant dinner parties, our sautéed zucchini and mushroom recipes are the perfect addition to your culinary repertoire.
SKILLET ZUCCHINI AND MUSHROOMS
Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!
Provided by Katerina | Diethood
Categories Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
- Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
- Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
- Stir in the onions and cook for 2 minutes, or until just softened.
- Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
- Stir in garlic and herbs; cook for 20 seconds.
- Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste for salt and pepper and adjust as needed.
- Remove skillet from heat.
- Sprinkle with parsley and parmesan; serve.
Nutrition Facts : Calories 161 kcal, Carbohydrate 9 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 94 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO
This is a nice little dish, the flavours blend so nicely. Its become a favorite around here. This recipe can be doubled ot tripled.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- While the grill was heating,
- Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
- Cut the zucchini lengthwise twice and chopped into quarter inch sections.
- Clean about 4 ounces of button mushrooms and sliced them.
- Chop and mince shallot, about one tablespoon worth.
- Heat a skillet with one tablespoon olive oil.
- When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
- Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
- Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
- After a few seconds, toss them again so the other sides would brown a little.
- Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
- Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
- Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.
Nutrition Facts : Calories 115.2, Fat 7.7, SaturatedFat 1.1, Sodium 130.9, Carbohydrate 9.9, Fiber 2.9, Sugar 6.9, Protein 4.7
Tips:
- Choose the right zucchini: Look for small to medium-sized zucchini that are firm and deep green in color. Avoid zucchini that are large or have blemishes.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the guard to protect your fingers.
- Use a large skillet: This will give the zucchini and mushrooms plenty of room to cook without overcrowding.
- Heat the skillet over medium-high heat: This will help the zucchini and mushrooms to brown quickly and evenly.
- Don't crowd the skillet: Cook the zucchini and mushrooms in batches if necessary.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of balsamic vinegar for extra flavor.
- Serve immediately: Sautéed zucchini and mushrooms are best served hot. You can garnish with fresh herbs, such as parsley or basil.
Conclusion:
Sautéed zucchini and mushrooms is a quick and easy side dish that is perfect for any occasion. It is also a great way to use up leftover zucchini. This dish is healthy and flavorful, and it can be enjoyed by people of all ages. So next time you are looking for a simple and delicious side dish, give sautéed zucchini and mushrooms a try.
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