Veggie Side Dish

Zucchini: Cut two zucchini into thin, half-moon slices.

Salt & Pepper: To taste.

Butter: Have on hand three tablespoons of butter, divided.

(Use vegan Mykonos) 

Onion: You’ll need ½ a cup of finely diced onion to sauté along with the mushrooms. White onions, yellow onions and sweet onions all work well in this dish!

Mushrooms: Gently clean a pound of small button mushrooms. You can also use your favorite sliced mushrooms, if you prefer, but just make sure the mushrooms are all cleaned well so to avoid that strong earthy/dirt taste, ya know what I mean? 

Broth: You can use veggie broth, chicken broth or beef broth. I use veggie.

Fresh or Dried Herbs: Earthy herbs taste great with zucchini and mushrooms.

Garlic: You’ll need three to four cloves of fresh garlic, minced. The garlicky-er, the better, if you ask me. 

Chopped Fresh Parsley: For garnish.

Sauté zucchini by itself…remove…sauté everything else then add cooked zucchini so it doesn’t get too soft.