Minted Zucchini and Mushrooms – Sybaritica

Minted Zucchini and Mushrooms has terrific flavor, is simple to put together, and makes a great side dish for almost any sort of roast or main dish.

• 2 small Zucchini;
• 1 can Button Mushrooms;
• Salt and Pepper;
• Vegetable Oil;
• ½ tsp. Garlic Puree;
• 2 tbsp. Butter;
• 1 tbsp. Lemon Juice;
• 1 tbsp. Dry White Wine;
• 2 -3 tbsp. finely shredded fresh Mint;

• Cut the zucchinis in half and toss with a little oil, salt and pepper.
• Heat a barbecue, or ridged grill pan, to a good high heat and quickly grill the zucchini halves on each side to produce nice golden grill marks.
• Allow the zucchini halves to cool, and then cut the halves into small chunks about the same size as the button mushrooms.
• Heat a little oil in a pan over a good high heat and then sear the mushrooms until they show patches of almost crispy gold here and there.
• Turn down the heat and add the butter, garlic puree, and white wine. Sauté until the wine has mostly evaporated.
• Finally, add the zucchini pieces and the lemon juice, stir for a minute or two and add the shredded mint. Continue to cook until all is heated through then plate for service.