Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipes

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ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE

We steeped zucchini and mushrooms in a savory lemon and butter sauce to make this simply delicious vegetarian side dish.

Provided by By Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9



Zucchini and Mushrooms in a Lemon Butter Sauce image

Steps:

  • In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
  • Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
  • Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.

Nutrition Facts : ServingSize 1 Serving

2 tablespoons butter
1 tablespoon olive oil
8 oz cremini mushrooms, quartered
1 medium zucchini, chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1 tablespoon lemon juice
Salt and pepper to taste
1 teaspoon grated lemon peel

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6



Wild Mushroom Ravioli with Butter and Parmesan Sauce image

Steps:

  • Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
  • Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

ZUCCHINI AND MUSHROOMS

Another recipe for zucchini fans! I found it in the "Cookbook 25 Years Women of the Farm Bureau".

Provided by mer5901

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8



Zucchini and Mushrooms image

Steps:

  • Stir fry first 4 ingredients until barely tender.
  • Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.

Nutrition Facts : Calories 52, Fat 3.1, SaturatedFat 0.7, Sodium 296.9, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 2.1

2 small zucchini or 1 medium zucchini, sliced
1/8 cup margarine
1/2 cup water
1 teaspoon chicken bouillon or 1 teaspoon beef bouillon
1 (4 ounce) can mushrooms or 4 ounces fresh mushrooms
1 tablespoon soy sauce
1 tablespoon cornstarch
salt

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