Minted Zucchini and Mushrooms
I love mint as both a sweet and savory flavoring but it struck me recently that I really only use it in a limited number of ways. I decided to remedy that and came up with this vegetable dish as a result. It is a dead simple production, should you want to try it, and it is the sort of thing that would work as a side dish in any number of meals…
- 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
Grilling the zucchini as a first step adds a nice smokiness and caramelization to the finished dish. To do this, cut the zucchinis in half and toss with a little oil, salt and pepper. We will cut the pieces up further later but, for grilling purposes, it is easier to handle and turn the halves rather than a whole bunch of smaller chunks. Choose small rather than large zucchini as this gives you a nice ratio of dark green skin to white inner flesh.
Heat your barbecue, or ridged grill pan to a good high heat and then grill the zucchini halves on each side to produce nice golden frill marks. Just cook until this point and no further as we will finish the cooking in another step and we want the end result to be a still slightly crisp tender.
Afterwards, allow the zucchini halves to cool (and even chill them in the refrigerator if you have time). When you are ready to cook, cut the halves into smaller chunks with each piece being roughly about the same size as the mushrooms.
Now, 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.
Next, turn down the heat and add the butter, garlic puree, and white wine. Sauté until the wine has mostly bubbled away.
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.