Zucchini and mushroom saut e
1.5 kg zucchini (peeled ‘optional’, thickly sliced diagonally)
500 gm button mushrooms (wiped, halved or quartered)
1/2 tsp crushed garlic
1 tbsp extra virgin olive oil
Salt + pepper + thyme + dried mint
In the centre of a wide skillet, add oil and garlic. Stir gently, with a tiny fork, over medium heat. When garlic is about to change colour, add all seasoning except mint, over garlic; stirring gently until fragrant, within the central circle formed in the middle. Add mushrooms and two tablespoonfuls of water. Stir gently to mix with garlic mixture; only for a few moments. Add prepared zucchini and stir to mix. Add one more tablespoonful of water; allowing for the waters released from the mushrooms. Cover and cook over medium-low heat, only for five to seven minutes. Remove away from heat and allow to continue cooking covered, within the skillet heat; just for a few minutes. Uncover and sprinkle the mint on top. Stir to mix with contents and serve.
*A version of this article appears in print in the 18 August, 2022 edition of Al-Ahram Weekly.