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
Directions:
Begin by heating 1 tablespoon of oil in saute pan. Add the cut baby bellas, season with salt and pepper.
Swirl around over medium heat until browned and fragrant. Remove from heat and place in a bowl. Set aside.
Add remaining 1 tablespoon of olive oil to pan, continue over medium heat. Add carrots with a bit of salt and pepper. Stir every few minutes. Once carrots have softened a bit, add the garlic.
Once garlic is fragrant, add zucchini and a bit more salt and pepper, if desired.
Continue to saute veggies together until the carrots and zucchini are softened a bit. Add the spinach and stir in, lowering the heat.
Add the mushrooms back in to the mixture. Once spinach begins to wilt, remove from heat.
Sprinkle with Italian parsley, then feta cheese. Serve to accompany your favorite dish.
Enjoy!
Mushroom, zucchini and carrot saute with a sprinkle of Italian parsley and feta cheese is a colorful side dish that's simple to put together in a snap!
Ingredients
- 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
Instructions
- Begin by heating 1 tablespoon of oil in saute pan.
- Add the cut baby bellas, season with salt and pepper.
- Swirl around over medium heat until browned and fragrant.
- Remove from heat and place in a bowl. Set aside.
- Add remaining 1 tablespoon of olive oil to pan, continue over medium heat. Add carrots with a bit of salt and pepper. Stir every few minutes.
- Once carrots have softened a bit, add the garlic.
- Once garlic is fragrant, add zucchini and a bit more salt and pepper, if desired.
- Continue to saute veggies together until the carrots and zucchini are softened a bit. Add the spinach and stir in, lowering the heat.
- Add the mushrooms back in to the mixture.
- Once spinach begins to wilt, remove from heat.
- Sprinkle with Italian parsley, then feta cheese.
- Serve to accompany your favorite dish.
- Enjoy!
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