Okay, I'll admit it. I looooove mushrooms.
This time, I decided to pair the mushrooms with a giant zucchini that suddenly appeared in my kitchen. This wasn't a ridiculously overgrown zucchini, but it was a lot bigger than the little ones that I like raw in salads. The seeds weren't completely inedible, but the center was getting spongy.
I used about a third of the length of the zucchini. I cut that third lengthwise in thirds, turned it 90 degrees and cut in thirds again. I removed the center piece which was the spongiest portion, then cubed the rest.
Mushrooms, Zucchini and Piquillos
1/3 of a large zucchini, cubed
4 fire-roasted piquillo peppers, chopped
Salt and white pepper, to taste
Balsamic vinegar, to taste
Olive oil for cooking, about 1 tablespoon
Heat the olive oil in a medium frying pan, then add the zucchini. Let the brown a bit, then add the mushrooms. Season with salt and pepper. Cook until the mushrooms release their water, then add the piquillo peppers and a splash of balsamic vinegar. Keep cooking until the liquid has evaporated.