Olive SAUTÉED MUSHROOMS

Olive SAUTÉED MUSHROOMS

Ingredients:
3 tablespoons butter
3 tablespoons olive oil
1 pound mushrooms, sliced

Directions:
Pinch salt
Pinch pepper
4 large shallots, minced
1. Place a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon
oil.
2. Once the butter has stopped foaming, add 1 large handful of mushrooms. Sprinkle
them lightly with salt and pepper. Cook for several minutes on each side, or until
they’ve shrunk in size and turned dark brown. Remove from skillet and keep them
warm.
3. Repeat with the rest of the butter, oil, and mushrooms until all of the mushrooms
are cooked.
4. If the skillet is dry, add a small amount of oil. Add the shallots and stir frequently
for 5 minutes, or until they’re soft and starting to brown.
5. Return the mushrooms to the skillet and stir occasionally for 3 minutes, or until
the mushrooms are hot again. Serve hot.
ZUCCHINI PANCAKES
To preserve your zucchini bounty, you can freeze it. Follow these steps to shred,
salt, and squeeze them dry. Spread them onto a cookie sheet, freeze, and then break
them into chunks to put in a freezer-safe container for up to 3 months.
Yields 24–30 pancakes
11⁄ pounds zucchini (3 large zucchini), shredded
2
1 teaspoon plus 1 pinch salt
1⁄ Vidalia onion, thinly sliced and separated
4
1 large egg
3⁄ cup fine bread crumbs
4
1⁄ cup vegetable oil
2
Pinch pepper
1. Place the zucchini in a colander. Sprinkle with 1 teaspoon salt and toss to coat
evenly. Let this sit in your sink for half an hour to 1 hour if it is humid.
2. Preheat oven to 200°F so you can keep cooked pancakes warm before serving.
3. Squeeze as much of the water out of the zucchini as you can. Place them in a
bowl. Sprinkle the onion over the zucchini and mix in the egg and bread crumbs.
4. Place a skillet over medium-high heat and add the oil. If it starts to smoke, lower
the temperature. Use your hands to scoop up a heaping tablespoon of the mixture
and flatten it into a pancake. Place it in the skillet and fry 2 or 3 at a time. Cook