Sauteed Mushrooms with Zucchini & Roasted Walnuts

Using only 7 ingredients (including oil and salt), this dish is really quick and easy to whip up. The idea for this dish came on a regular weekday evening. Whenever I make pasta at home, I saute some vegetables to include in the pasta sauce before adding in the cooked pasta.  Just to incorporate some nutrition into an otherwise plain carbohydrate loaded dish.

I happen to take a taste test on one of the days to check if the zucchini and mushroom slices were cooked and to see if the flavors were balanced. Then it hit me. I could just make a simple side dish just out of these ingredients. Using high heat, this dish can be ready in 10 mins!

An absolutely delicious, unique and aromatic dish. You are bound to have someone saying 'What is that wonderful aroma?"  Try it out - you'll know what I mean. 

Ingredients (Serves 2)
2 tbsp olive oil
5 cloves of garlic, minced fine
1 zucchini around 300gm, washed, cut half and sliced
12 button mushrooms, washed and sliced
1/3 cup roasted walnuts
Chilli flakes
Salt

Method
Heat the olive oil in a saute pan and fry the minced garlic.
On high heat, arrange the mushroom in a single layer and let them caramalize. This would reduce the amount of water released. Too much water released by the mushrooms will result in a soggy dish! Do not stir while the mushrooms are cooking.
After around 3 mins, turn the mushroom slices around to the other side to caramalize both sides evenly. At this point, add in the zucchini slices.  
Season with salt, chilli flakes and then toss in the roasted walnuts. Remember saute means to cook on high heat, so watch the vegetables like an eagle eyeing its prey!
Stir and cook till any minimal water evaporates and the vegetables have cooked and are a gorgeous golden brown color. 
Serve piping hot.

A simple weekday delight. Sure to turn around a mushroom hater :)
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