Fresh squash, heated but not fully cooked, pairs well with rich, savory mushrooms, as a side dish or a good pasta substitute.
Ingredients
2 each yellow squash, ends trimmed off
1 lb mushrooms, sliced (button or cremini)
1/4 Cup white wine
2 tsp dried thyme, or 1 Tbsp fresh
kosher salt and pepper to taste
Instructions
In a deep sautee pan, toss the mushrooms lightly in oil and salt, and bring to hight heat, stirring occasionally. When the mushrooms begin to sizzle, lower the heat to medium, and allow them to cook, stirring occasionally, until they have release a good amount of their liquid. Depending on the size of your pan and the heat of your stove, this will either look like liquid pooled in the bottom of the pan, or the mushrooms having reduced in volume by about 50%.
Stir in the thyme, and then the white wine, mixing them each in thoroughly. Keep the heat on medium, stirring occasionally, until all the liquid is evaporated and the mushrooms are dark and reduced to 1/4 their volume, but not burned. Season to taste with salt and pepper.
While the mushrooms are cooking, use either a vegetable peeler or a spiralizer to cut the yellow squash into ribbons. Toss them into the pan with the hot mushrooms, and stir to thoroughly combine them; serve immediately.