Wednesday,22 August, 2018
Current issue | Issue 1289, (31 March - 6 April 2016)
Wednesday,22 August, 2018
Issue 1289, (31 March - 6 April 2016)

Ahram Weekly

Sufra Dayma: Zucchini and mushroom sautée

Serves 4-6



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 allow to 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.

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