One of my favorite things, ever, is sautéed mushrooms. I’m a big mushroom lover as it is, but placing those babies in a pan with a bit of seasonings and some olive oil just makes them so incredibly tasty. I swear I could eat them like candy. All summer long I made different variations of sautéed mushrooms, sometimes with zucchini, maybe some tomatoes, and trying a variety of other veggies mixed in too. It’s such an easy dish and you can serve it over rice, or with some pan fried fish that it makes a complete meal in less than thirty minutes.
One of my favorite variations that I discovered was pairing the sautéed mushrooms with zucchini and carrots, with a bit of garlic and wilted spinach. Crumble a bit of feta cheese and Italian parsley and this is quite a tasty dish! I may or may not have snacked on a few sautéed mushrooms in the making of this dish, however. I just couldn’t help myself!
Ingredients for Mushroom, Zucchini and Carrot Saute:
- 2 tablespoons extra virgin olive oil
- 1 8 oz package baby bellas, rinsed and cut into quarters
- 2 medium carrots, peeled and cut julienne style
- 2 cloves garlic, minced
- 2 zucchinis, sliced thick, then cut into quarters
- 1 cup chopped spinach
- 1/4 cup chopped Italian parsley
- 2 tablespoons feta cheese
- salt and pepper