Zucchini with Porcini Mushrooms and Balsamic Vinegar

Zucchine Con Porcini E L'Aceto Balsamico


5 zucchini, cut into 1/2 inch slices
1 teaspoon salt
2 tablespoons olive oil
1/2 cup sliced fresh porcini mushrooms or 1/2 ounce dried porcini, softened for 30 minutes in 1 cup of hot chicken stock
1 tablespoon chopped garlic
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar
Serves 4
Printable Version
Sprinkle the zucchini slices with 1/2 teaspoon of the salt and place in a colander or on paper towels to drain for 15 minutes. Pat the slices dry with a towel and set aside.
Cook the oil over high heat in a large saute pan until sizzling, about 2 minutes. Add the drained zucchini and cook for 2 minutes on each side, until well browned. Add the porcini, garlic, parsley, rosemary, the remaining salt and the pepper, reduce the heat to medium and cook for 5 minutes, tossing once.
Bring the balsamic vinegar and sugar to a boil in a small saucepan and cook until syrupy, about 3 minutes. Add to the zucchini, stir well and cook 3 minutes.
The zucchini is ready to be served.
©2015 Nick Stellino Productions