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Recipe

 

Zucchini with Mushroom Stems

Side Dish For 2

 
  • Oil
  • 2 or 3 small zucchini
  • 1 portobello stem, diced
  • Salt and pepper
  • 2 or 3 cloves garlic, minced
  • 1/2 t. dried herb (thyme, rosemary...)

1. Quarter the zucchini lengthwise, then chop into 1/2-inch pieces. Start cooking in a little oil over medium-high heat.

2. Chop the portobello stem or a few mushrooms and toss into the pan.

3. When the zucchini and mushrooms are cooked (tender, but cooked) stir in the garlic and herb of choice.

4. Sprinkle salt and pepper on the vegetables and cook till the garlic softens and loses its raw bite. Serve.

 

Mushrooming Mushrooms

Recipes

More About Mushrooms

 

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

Just Good Food Archive

 
Kitchen Gypsy

This page created 1997. Modified August 2007.


 


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