Just for something different this week, I’m thinking of making this recipe – a vegetarian version of beef stroganoff although mine will probably be zucchini and yellow squash. I’ll get to a farmers market for some local mushrooms and serve this for dinner Saturday night. The recipe came from “The Church Supper Cookbook.” I’ve been testing some recipes with Israeli couscous and that’s probably what I’ll use to accompany this dish, in place of something like egg noodles.
Ingredients:
6 cups zucchini, peeled and coarsely grated (about 2 pounds) 1 teaspoon salt 1/2 pound sliced mushrooms 1/4 cup unsalted butter 1/4 cup chopped onions 1 minced clove garlic 1/2 cup sour cream 1 tablespoon minced fresh basil, or 1 teaspoon dried basil
Preparation:
Combine zucchini and salt in strainer and let stand. Heat mushrooms in skillet, shaking over high heat until liquid evaporates. Add butter, onions, and garlic to mushrooms and saute. Squeeze excess liquid from zucchini. Add to mushroom mixture and stir. Heat 5 minutes. Stir in sour cream and basil. Heat through, but do not boil.