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)


Related posts:

finn enjoys the snow

Our Year

Today I stared at Henry, in awe that I didn’t know he was going to exist just one year ago. It’s amazing how much can change in such a short amount of time. I poured over some of my pictures today and I was a little weepy at how much my family has grown in…

Read More »

henry theo

Pregnancy is crazy

Hey everyone! I can’t believe it’s been about six months since I’ve posted. Somewhere around July I hit a difficult stage of my pregnancy. I was absurdly huge, suffered from sciatic nerve pain, and still had to parent a 2.5 year old during the day. As you can imagine, taking and editing photographs and blogging…

Read More »

june blog journey

The Blog Journey Series: June 2014

July has been sort of a crazy month for my family, so this post has taken me a lot longer to put up than I originally anticipated. But fear not, my June report is finally here! Related posts:Fried Eggs on Charred Tomato Garlic ToastOne Pan PastaClassic Chocolate Chip Cookie RecipeThe Blog Journey Series: May 2014…

Read More »

the time that hurricane arthur ruined my vacation

Apologies for the lack of posts – we were supposed to be on vacation at the beach this week. We drove 4 1/2 hours to the Outer Banks, only to get there and find out that we have to evacuate because of Hurricane Arthur. So… we ended up driving 9 hours total in one day. I…

Read More »

Leave a Reply