Shiitake Mushrooms & Zephyr Squash in Sage Butter Sauce
4 tablespoons unsalted butter
2 teaspoons garlic, minced
15 medium-large shiitake mushrooms, cleaned and sliced
1 cup Zephyr squash, cubed
4 sage leaves, bruised with back of knife
salt to taste
Add the butter and garlic in a large skillet over medium heat. Sauté garlic for about 2 minutes, but do not let burn.
Add the mushrooms and cook uncovered for about 5 minutes, stirring constantly.
Add squash and sage leaves, stir well and cover. Cook over medium heat for about 4 minutes or until squash is tender, stirring every 30 seconds.
Squeeze a couple drops of lime juice over mushroom mixture and stir well. Taste, you want mushrooms to slightly acidic but not too limey. About ¼ teaspoon is perfect. Season with salt and serve.