11/6/2023 0 Comments Never enough thyme zucchini chipsTry filling French Crêpes with zucchini and mushrooms. This sauté is the perfect example, but the combination of zucchini and mushrooms is so good in so many forms. Want to get a little decadent? Top this with a ball of burrata cheese, mozzarella, feta, or goat cheese. Want to bring the heat? Feel free to add some red pepper flakes to the vegetables. You’ll lose the depth of flavor that comes from the browning of each ingredient. You might be tempted to cook the zucchini and the mushrooms at the same time, but this will just end up in steaming both of them. Adjust the heat if the vegetables start to brown too quickly, and turn it up a little if they are not browning.ĭon’t use a skillet that is too small or overcrowd your skillet. The cook time will also vary depending on how big your zucchini are. Pay attention to what the vegetables look like, rather than just going by the times indicated. Your zucchini and mushrooms will cook differently depending on the heat of your stove and your skillet. □□ Expert Tips for Zucchini and Mushroom Sauté Finally, cooking it separately from your other vegetables really helps so that you can take it off the heat as soon as it is tender and browned (and not overcooked). Cooking the zucchini in broth or water can also make it soggy. Cook it on medium-high heat so that the pieces sear rather than steam. How do you keep zucchini from getting soggy when sautéed?ĭon’t crowd the zucchini in the pan-make sure it is in one layer, and cook it in batches if there is too much. Garnish with remaining ½ tablespoon of thyme leaves. Add zucchini back to pan, and stir until all is warm. Put in another tablespoon of olive oil, then add mushroom slices and cook until they release their liquid and start to brown, about 10 minutes.Īdd 1 tablespoon balsamic vinegar and ½ tablespoon thyme leaves and cook for another minute. Season with salt and pepper.Īdd garlic and cook for an additional minute, then remove from pan. Add zucchini slices and shallots and sauté until tender and browned at the edges, about 15-20 minutes. Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Wipe 8 ounces white button mushrooms and 8 ounces shiitake mushrooms clean of any dirt, and remove stems. Replace with red wine vinegar if you don’t have balsamic, or leave it out entirely.Ĭut off the ends of two medium-large zucchini, then cut each zucchini in half lengthwise. Balsamic Vinegar: A basic balsamic is perfect for this dish, no need for anything super aged.Thyme: Feel free to try other fresh herbs as well, such as basil or parsley.Shallots: You can replace with a red onion if you don’t have shallots.You can stick to just one or the other, or mix in other mushroom varieties like cremini or portobello for even more flavor. Mushrooms: We use a combination of button mushrooms and shiitake mushrooms in this dish.You could substitute a yellow summer squash for one or both of the zucchini. Zucchini: Look for dark green, firm, unblemished zucchini with smooth unwrinkled skin.Vegan and gluten-free, so works for almost everyone.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |