Squash With Mushrooms Recipe

Name: Squash With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, about 1 pound; 3 1/2 tablespoons vegetable oil; 2 1/2 tablespoons finely chopped white onion; 1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips; Sea salt to taste; 1/2 pound shiitake mushrooms, rinsed and shaken dry; 1/2 cup cilantro, roughly chopped; 4 ounces queso fresco or domestic muenster cheese, cut into thin slices; 1/2 cup creme fraiche or sour cream; 6 corn tortillas

Servings: persons

2 medium zucchini, about 1 pound
3 1/2 tablespoons vegetable oil
2 1/2 tablespoons finely chopped white onion
1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips
Sea salt to taste
1/2 pound shiitake mushrooms, rinsed and shaken dry
1/2 cup cilantro, roughly chopped
4 ounces queso fresco or domestic muenster cheese, cut into thin slices
1/2 cup creme fraiche or sour cream
6 corn tortillas

1
Rinse, trim and cut the zucchini into 1/4-inch cubes.
2
In a small saute pan, heat 2 tablespoons of the oil.
3
Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
4
Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking.
5
Cook for 10 minutes or until the squash is tender.
6
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.
7
Remove the cooked mushrooms from the heat and add to the squash mixture.
8
Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream.
9
Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
10
Serve wrapped in warm corn tortillas.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium zucchini, about 1 pound, 3 1/2 tablespoons vegetable oil, 2 1/2 tablespoons finely chopped white onion, 1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips, and more.

Yes, Squash With Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash With Mushrooms

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