Sautéed Zucchini and Mushrooms: The Secret to Perfectly Tender Zucchini!
Sautéed Zucchini and Mushrooms: The Secret to Perfectly Tender Zucchini!
A Delicious Combination of Fragrant Mushrooms and Crisp Zucchini!
Zucchini has become more affordable lately, so I decided to mix it with some mushrooms and give it a quick sauté! I’ll share a tip on how to cook zucchini without it becoming mushy. Enjoy this simple yet delicious side dish!
Main Ingredients- 1 medium Zucchini
- 1 handful of Oyster Mushrooms (approx. 100g)
- 1 package of Enoki Mushrooms (approx. 100g)
- 2 Cheongyang Peppers (optional, for a spicy kick)
- 1 tsp Salt (for salting the zucchini)
Seasoning- 2-3 Tbsp Sunflower Oil or cooking oil
- Pinch of Salt (to taste)
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- Pinch of Sesame Seeds
- 2-3 Tbsp Sunflower Oil or cooking oil
- Pinch of Salt (to taste)
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Cut it in half lengthwise, then slice it into half-moon shapes about 0.5 cm thick. It’s important not to slice them too thinly, as they can become mushy when cooked. Sprinkle 1 teaspoon of salt evenly over the sliced zucchini and let it sit for about 10 minutes. This process draws out moisture, preventing the zucchini from becoming too soft during cooking and helping it maintain a chewy texture.
Step 2
Prepare the mushrooms by trimming the tough ends of the oyster mushrooms and then tearing them apart with your hands into bite-sized pieces. Cut them into 2-3 sections if they are large. For the enoki mushrooms, trim the root end, rinse them lightly under running water, shake off excess water, and cut them into 2-3 sections. Finely chop the Cheongyang peppers. You can omit these if you prefer less spice.
Step 3
Do not rinse the zucchini after salting! Gently squeeze out the excess water released from the zucchini with your hands. Heat 2-3 tablespoons of sunflower oil in a pan over medium heat. Add the zucchini directly to the pan and begin to sauté. This method helps retain the zucchini’s natural sweetness while preventing it from releasing too much water during the stir-fry.
Step 4
Sauté the zucchini for about 1-2 minutes until it starts to turn translucent. Then, add the prepared oyster mushrooms, enoki mushrooms, and chopped Cheongyang peppers to the pan. Stir well to combine everything and continue to sauté. Since the zucchini was salted earlier, taste the mixture and add a pinch of salt if needed to adjust the seasoning. Be mindful not to over-salt.
Step 5
Stir-fry the vegetables quickly over medium-high heat just until the mushrooms are cooked through and tender. Be careful not to overcook, as this will make the zucchini lose its crispness! Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with sesame seeds to enhance the nutty aroma and flavor. Your delicious sautéed zucchini and mushroom dish is now ready!
