Variations

Cut the zucchini into other shapes, but keep them small enough to cook quickly. Examples: batonnet, julienne, dice, and shredded on a coarse grater.

Shredded Zucchini with Shallots

Shred the zucchini on a coarse grater. Sauté with shallots as in basic recipe, but without browning. Omit the garlic and parsley.

Zucchini with Tomatoes

Sauté as in basic recipe. When half-cooked, add 212 pt (1.2 L) drained, chopped, canned tomatoes or fresh tomatoes concassé (p. 533). Finish cooking. Season with oregano and basil.

Zucchini with Cream

Shred zucchini on grater. Salt lightly and let stand in a colander for 30 minutes. Press out excess liquid. Sauté as in basic recipe, but without browning. Add 212 cups (6O0 mL) heavy cream and simmer 2 minutes.

Sautéed Mushrooms

Portions: 25 Portion size: y/i oz (100 g)

U.S.

Metric

Ingredients

612 lb

3 kg

Mushrooms, fresh

10 oz

300 g

Clarified butter, or half oil, half butter

to taste

to taste

Salt

to taste

to taste

Pepper

Per serving:

Calories, 120; Protein, 2 g; Fat, 11 g (80% cal.); Cholesterol, 30 mg; Carbohydrates, 4 g; Fiber, 2 g; Sodium, 115 mg.

Note: If mushrooms must be kept light in color, add lemon juice to the pan when the mushrooms are added. Use about 1 fl oz (30 mL) lemon juice per pound (500 g) of mushrooms.

Note: If mushrooms must be kept light in color, add lemon juice to the pan when the mushrooms are added. Use about 1 fl oz (30 mL) lemon juice per pound (500 g) of mushrooms.

Procedure

1. Rinse the mushrooms quickly and dry them with towels. Trim off the bottoms of the stems and slice the mushrooms.

2. Heat two or three sauté pans over high heat (or sauté in several batches— do not overload pans). Add the fat to the pans. Place the mushrooms in the pan and sauté over high heat until browned. Do not overcook, or the mushrooms will shrivel and lose a great deal of moisture.

3. Season with salt and pepper.

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