While this recipe calls for shiitake mushrooms, you can use any combination of wild mushrooms (oyster, chanterelle, porcini, crimini, etc.), and white button mushrooms will work fine in a pinch.
Slideshow: Squash Recipes
2 tablespoons unsalted butter
8 ounces shiitake mushrooms
1 teaspoon minced garlic
1 tablespoon chopped fresh thyme
3 medium yellow squash, sliced lengthwise paper-thin on a mandoline
How to Make It
In a large skillet, melt the butter over moderately high heat. Add the mushrooms, garlic, and thyme, and cook until the mushrooms are browned and tender, about 5 minutes. Add the squash, salt and pepper and sauté for 3 minutes. Serve immediately.
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