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Add in sliced mushrooms and half the kosher salt, stirring to combine. Put the mushrooms in a plate or bowl and set aside. Butter: Have on hand three tablespoons of butter, divided. Onion: You'll need ½ a cup of finely diced onion to sauté along with the mushrooms.

Zucchini and Mushrooms Sautéed with Basil is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Zucchini and Mushrooms Sautéed with Basil is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have zucchini and mushrooms sautéed with basil using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Zucchini and Mushrooms Sautéed with Basil:

1. Take 1/2 small zucchini (about 1 cup after cutting)
2. Prepare 1 handful mushrooms
3. Make ready 1 clove garlic
4. Make ready 1 Tbsp olive oil
5. Prepare 6 leaves fresh basil, or 1/2 Tbsp dried
6. Get Salt and pepper to taste

Cut the zucchini lengthwise twice and chopped into quarter inch sections. Chop and mince shallot, about one tablespoon worth. Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic, and saute until wilted and limp.

Steps to make Zucchini and Mushrooms Sautéed with Basil:

1. Step 1 Ingredients! You can use any type of mushroom you like.
2. Step 2 Cut zucchini and mushrooms into chunks. Smash garlic - I place the clove under a wide chopping knife and press down.
3. Step 3 Add about a tablespoon of olive oil and the smashed garlic clove to a pot. Heat on low until garlic starts to smell good.
4. Step 4 Add in zucchini, mushrooms and a couple sprinkles of salt & pepper. Sauté for a minute so the oil covers the vegetables.
5. Step 5 If using dried basil, mix in about a tablespoon or so. Cover with lid and let cook on low for 5 minutes, stirring occasionally.
6. Step 6 Remove lid and give another quick stir. If using fresh basil, mix it in at this time.
7. Step 7 That's it! Serve by itself or over rice, quinoa, etc. Season with salt and pepper if needed.
8. Ready to serve and ENJOY!

Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic, and saute until wilted and limp. Add the basil chiffonade and white wine, and cook until the wine reduces by about one half. Heat oil in a large skillet over medium heat. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning.

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