Sauteed mushrooms are delicious with just about any green vegetable, dressing up what could be dull.

Serves 2 to 4


3 to 4 (1/3 pound) large mushrooms

2 tablespoons butter

1 to 2 zucchini, sliced into rounds

Salt and pepper


Remove any brown or tough stems from the mushrooms and put them aside for another purpose. Slice the mushrooms if large, or leave whole if small.

Heat the butter in a frying pan. Add the mushrooms and saute 3 minutes, until softening. Add the sliced zucchini and continue to cook until zucchini and mushrooms are cooked. Season to taste with salt and pepper. Serve hot. May be refrigerated or frozen and reheated.

Sauteed mushrooms and other vegetables: Cook mushrooms separately, then combine and reheat with the raw or cooked vegetable of your choice, such as broccoli, sliced okra, baby spinach, etc.


Saute 2 chopped garlic cloves, 1 chopped shallot or 1 small onion, and chopped fresh herbs or ginger. Add mushrooms and cook as above.

Cut an equal weight or a little more of okra, slice diagonally, add to the hot butter, and saute 2 to 3 minutes. Reheat with the mushrooms.

Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning "Mastering the Art of Southern Cooking." She lives in Charleston and may be reached through