MUSHROOMS AND SUMMER SQUASH
1 lb medium-size
mushrooms (fresh Shiitake are the best)
2 lb small pattypan
or zucchini squash
3 to 4tbls butter
1 tsp. Pistol River Mushroom Garlic
1/4cup Madeira, White Port or Cream Sherry
Wash mushrooms and slice off the bottom end of the stem.
Cut mushrooms into 1/2-inch chunks. Put mushrooms in a shallow pan with
butter and wine. Simmer 10 minutes covered.
Meanwhile, thoroughly wash squash, trim off ends and cut into
1/2-inch chunks. Put the squash into a pan, barely cover with salted
water, cover pan and bring to a boil, then uncover and cook 10 to 15 minutes or
until barely tender. Drain squash thoroughly, sprinkle with "Mushroom
Garlic Seasoning" add mushrooms and juice; salt and pepper to taste.
Serve at once or cover, keep warm, up to an hour, before serving.
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