Squash And Mushroom Medley Recipes

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Steps:

• In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
• Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
• Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
• Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
• Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
• Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Steps:

• In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.

Steps:

• Preheat oven to 425°F.
• Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
• Add oil to bowl.
• Toss veggies until all are coated with the oil.
• Combine the seasonings and sprinkle evenly over the veggies.
• Toss again to combine the seasoning and then spread them in a shallow baking pan.
• Place in a hot oven and roast 20 to 25 minutes or until tender.
• Times may vary due to oven temps.
• Toss the veggies with tongs about halfway through the cooking time.

Steps:

• Rinse, trim and cut the zucchini into 1/4-inch cubes.
• In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
• Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
• Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
• Remove the cooked mushrooms from the heat and add to the squash mixture.
• Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
• Serve wrapped in warm corn tortillas.