Portobello Mushroom and Yellow Squash
Lisa Adsit
This is my cousin Rosalia’s dish. She made it when I had dinner at her house. It was delicious!
ingredients
- portobello mushrooms
- yellow squash
- onions
- chicken broth
- cornstarch
- 1/2 stick butter
- olive oil
- fresh garlic, chopped
- fresh parsley
- dried thyme
- salt and pepper
directions
Slice portobello mushroom caps into strips. Cut squash in half lenthwise. Cut into 1/2 inch slices. Dice onions. In a stainless steel pan, heat 2 tbsp olive oil and 1/2 stick butter. Add onions, mushrooms and squash. DO NOT ADD SALT YET. Saute, on low-medium heat until softened, about 10-15 minutes. Add chopped garlic. Mix about 1 tbsp cornstarch with 2 tbsp cold chicken broth. Set aside. Add chicken broth to pan. Add parsley, dried thyme, salt and pepper. Simmer for about 10 minutes until the vegetable are very tender. Now add cornstarch mixutre. Bring liquid to a boil, now it will start to thicken. Lower and simmer for 5 more minutes. Serve aside some white rice.
Source: Lisa Adsit
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews