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Pan Seared Summer Squash with Shiitake Mushrooms & Cherry Tomatoes


3 tablespoons olive oil
1 red torpedo onion, sliced
1 pound summer squash, chopped
1/2 cup shiitake mushrooms, cleaned and quartered
2 cloves garlic, minced
1/2 cup cherry tomatoes, halved
1 teaspoon fresh oregano, minced


  1. Heat oil in a large skillet over medium. Add the onions and cook for 1 minute.
  2. Add squash and cook for 3 minutes. Push the squash to one side of the pan and add the remains oil, mushrooms and garlic. Cook 3-5 minutes more allowing the mushroooms to brown.
  3. Add the tomatoes and oregano, cooking 2-3 more minutes, tossing everything to combine.