Seared Zucchini and Mushrooms
This is an easy dish to make. The spices give it exciting flavor and give the zucchini a vibrant color!
1 lb cremini mushrooms
2 lbs zucchini
1 tsp muchi curry powder
1/2 tsp chili powder
a few pinches of salt (Himalayan pink crystal salt is my go-to)
1 Clean the mushrooms and zucchini. Cut the zucchini on a diagonal into 3/8 inch slices and set aside. Cut the mushrooms into 1/4 inch slices, cutting parallel to the stem.
2 Over a medium flame, heat a large frying pan. Once it’s hot, add in 2-3 tablespoons olive oil. Rotate the pan to coat the bottom.
3 Add in the sliced mushrooms and sprinkle with a pinch or two of salt. Brown the mushrooms on both sides, and allow them to cook, turning, occasionally, until almost all of the liquid they release evaporates.
4 Add in the zucchini and sprinkle with the curry and chili powder. Toss with the mushrooms.
5 Brown the zucchini slices on both sides. Cook until tender, but firm. You don’t want them to cook so much that they become mushy.