sauteed mushrooms with rosemary and zucchini

sauteed mushrooms with rosemary and zucchini

sauteed mushrooms with rosemary and zucchini

Happy Friday! Hope you all have a great weekend. I plan on going to a thrift store at some point – my goal is to find some unique decor items for the nursery. The colors are white and gold as the primary colors with pops of black. People think I’m weird for wanting a black, white, and gold nursery but I have seen some good pictures on Pinterest that inspire me. Maybe I’ll put up photos of the nursery when it’s complete.

So, these sauteed mushrooms with rosemary and zucchini are the real deal. Just so you know. I had one of those packs of the typical bland, white, basic mushrooms and one lonely looking zucchini left in the fridge and I wanted to use them both before they expired. I haven’t ever cooked these two together.  I thought I would pair them with one of my favorite herbs, rosemary, and turn them into a nice side dish. Rosemary tastes good in just about anything. I started out using America’s Test Kitchen’s method for sauteing and was pleased with the lovely, earthy flavor of this recipe.

sauteed mushrooms with rosemary and zucchini

sautéed mushrooms with rosemary and zucchini

Here’s a close up so that you can see the soft zucchini in the recipe.


And uh, here’s a hilarious outtake of my BUMP getting in the way of the photos.

Finally, the recipe. Finn and I split this, but if you want to double this for a larger crowd, I recommend cooking in separate batches. If you try to cook too many mushrooms at the same time, they end up steaming on the pan while sauteing and they don’t turn out as good.

sauted mushrooms with rosemary and zucchini
Prep time
Cook time
Total time
This sautéed mushrooms with rosemary and zucchini recipe combines the earthy flavors of zucchini and mushroom and ties them together with rosemary. A delicious side dish.
Recipe type: Side Dish
Serves: 2
  • 2 tbs olive oil
  • 1 package of white mushrooms
  • 1 zucchini, chopped into chunks
  • two sprigs of rosemary, one chopped and one set aside for garnish
  • 2 tbs butter
  • salt
  • pepper
  1. Heat 2 tbs olive oil in skillet over medium heat
  2. Add mushrooms and cook, stirring occasionally until they start to release liquid (about 5 minutes)
  3. Turn pan to medium-high heat and cook until liquid evaporates (5-8 minutes)
  4. Turn pan back down to medium heat, adding the 2 tbs butter, chopped zucchini
  5. Cook, stirring occasionally until zucchini is soft, about 8 minutes
  6. Stir in the chopped rosemary
  7. Remove ingredients from pan onto plate
  8. Top with salt, pepper, and garnish with additional rosemary sprig (if you like)


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