Sesame Shitake Zucchini Skillet

This is an Asian-inspired dish made Appalachian style in a cast iron skillet  with local  seasonal ingredients


Shiitake Zucchini Skillet

Ginger, Garlic, Zucchini, Shiitake, Sesame Seeds & Seaweed

10.5 oz fresh Shiitake Mushrooms – stems removed

4 small zucchini or yellow summer squash

2 cloves garlic -crushed and chopped

1 small nub ginger – peeled and grated

.5 oz dulse seaweed flakes

.5 oz sea lettuce or substitute more dulse or another seaweed

Toasted Sesame Oil, Miso & Tamari

Toasted Sesame Oil, Miso & Tamari

1 oz sesame seeds

2 tablespoons toasted sesame oil

1 tablespoon GF Tamari (or Soy Sauce)

Miso- Fermented Soy Bean Paste

Total cook time: 30 minutes

makes 2-4 servings

all seaweed can be usually be found bulk or packaged at your local Co-op, or health food store, or bought on-line at Mountain Rose Herbs, Tamari is a gluten free soy sauce and miso a healthy fermented soy product, though non-soy miso can also be found and used

1. Add chopped garlic & ginger to  sesame oil on medium heat

Cast Iron Skillet: Garlic & Ginger in Sesame Oil

Cast Iron Skillet: Garlic & Ginger in Sesame Oil

2.  Add zucchini first, continue to saute on medium heat with cover on until water begins to release, then add shiitake and cover cooking on medium heat for about 5-7 more minutes

Sliced Shiitake & Zucchini

Sliced Shiitake & Zucchini

3. When zucchini & mushrooms are soft remove cover and turn off heat

Add sesame seeds, seaweed, soy sauce. Stir all ingredients in pan adding miso, as the heat and moisture will allow the miso to dissolve without killing the beneficial live culture

Dollop of Miso

Dollop of Miso with Heat Off

4. Voila!

Serve atop rice, rice or bean thread noodles, add an animal protein, eat alone warm or cold

Sesame Shiitake Zucchini Skillet

Sesame Shiitake Zucchini Skillet

Printable Version here