Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, zucchini and mushrooms sautéed with basil. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Great recipe for Zucchini and Mushrooms Sautéed with Basil. You can any kind of mushrooms, but I like to use "chunky" ones like button/cremini mushrooms or Japanese eringi mushrooms. Makes a good side dish for two or a filling meal for one when. Second, sautéed the mushrooms and onions until they soften.
Zucchini and Mushrooms Sautéed with Basil is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Zucchini and Mushrooms Sautéed with Basil is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have zucchini and mushrooms sautéed with basil using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini and Mushrooms Sautéed with Basil:
- Take 1/2 small zucchini (about 1 cup after cutting)
- Make ready 1 handful mushrooms
- Make ready 1 clove garlic
- Prepare 1 Tbsp olive oil
- Make ready 6 leaves fresh basil, or 1/2 Tbsp dried
- Get Salt and pepper to taste
With the proper seasonings, fresh herbs and nutrient-packed veggies, this is a meal that hits all the spots! With zucchini in season and a garden full of herbs, I had plenty to work with for creating a quick and easy meal. For this dish, I sauteed shallots and garlic, tossed in some baby portabella mushrooms and julienne zucchini, added some lemon basil chiffonade, then finished it off with a dry white wine and some grated Parmesan. Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
Instructions to make Zucchini and Mushrooms Sautéed with Basil:
- Ingredients! You can use any type of mushroom you like.
- Cut zucchini and mushrooms into chunks. Smash garlic - I place the clove under a wide chopping knife and press down.
- Add about a tablespoon of olive oil and the smashed garlic clove to a pot. Heat on low until garlic starts to smell good.
- Add in zucchini, mushrooms and a couple sprinkles of salt & pepper. Sauté for a minute so the oil covers the vegetables.
- If using dried basil, mix in about a tablespoon or so. Cover with lid and let cook on low for 5 minutes, stirring occasionally.
- Remove lid and give another quick stir. If using fresh basil, mix it in at this time.
- That's it! Serve by itself or over rice, quinoa, etc. Season with salt and pepper if needed.
For this dish, I sauteed shallots and garlic, tossed in some baby portabella mushrooms and julienne zucchini, added some lemon basil chiffonade, then finished it off with a dry white wine and some grated Parmesan. 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. Chop and mince shallot, about one tablespoon worth. Heat a skillet with one tablespoon olive oil.
So that is going to wrap it up for this exceptional food zucchini and mushrooms sautéed with basil recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
