I am updating my recipe index and have found that some recipes I thought I wrote didn’t quite get onto the page….this one being one of them, which is really a shame since it was really delicious…..a perfect side dish to roast lamb chops with pesto and olive oil roasted potatoes.
Luckily, when you start to clean things up a bit you can realize what has been missing….expect a few more to come shortly.
Zucchini and Mushroom Toss
2 tablespoons olive oil
3 medium size zucchini, sliced very thin
1/2 Daikon radish (optional) sliced very thin
8 oz button mushrooms, sliced thin
1 portabella mushroom, sliced
6 oz shitake mushrooms, stems removed and sliced
1/2 cup white wine + 1/4 cup
1/3 cup Sherry
2 teaspoons Worcestershire sauce
1 1/2 tablespoons Sherry vinegar or balsamic vin
1 small yellow onion, chopped and divided in half
4 cloves garlic, minced and divided in half
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped and divided in half
1 tablespoon fresh basil, chopped
1 teaspoon red pepper flakes
Salt and pepper
The Daikon was beautiful at the market that day, it is optional but adds subtle spiciness to this dish. Place two large saute pans on your stove top and heat 1 tablespoon of oil in each over medium heat. Add half of the onion to each and begin to saute. Add the zucchini to one of the pans. Saute until the onion and squash are just starting to soften, then add the mushrooms to the pan with only onion, stirring to coat with oil. Add 2 cloves of minced garlic to each pan and season with salt and pepper. Add 1/2 cup white wine to the zucchini with the red pepper flakes, and the Sherry and Worcestershire to the mushrooms and cook until reduced by half. Add the thyme to the mushrooms, the basil and 1 tablespoon parsley to the zucchini. Cook until wilted. Pour the mushrooms into the zucchini and toss together with remaining wine and vinegar. Cook until just combined and adjust any seasoning. Sprinkle on the remaining parsley for garnish.