The classic is Beef Stroganoff, named after the 19th century Russian diplomat Count Paul Stroganov. It is made from slices of beef, mushrooms, and onions sautéd in butter with a sour cream sauce. So here's a side dish that replaces the beef with crunchy mellow fresh green zucchini squash. Alas it is not the prettiest dish, but it more than makes up for it in speed and flavor. Your guest will think it took you hours. Not!
Yield. 2 servings
Preparation time. 10 minutes
Cooking time. 15 minutes
2 tablespoons of butter
1/4 pound mushrooms
1/2 pound fresh zucchini
1 teaspoon garlic powder
1/4 teaspoon table salt
1/4 tablespoon freshly ground black pepper
2 tablespoons of sour cream
About the mushrooms. Regular old fashioned button mushrooms actually work better with this dish than portobellos or the fancier muchrooms.
About the zucchini. Pick a firm, fresh bright green zucchini. Yellow squash works, but not as well.
About the garlic. Believe it or not, this is one of those dishes where powdered garlic works better than fresh.
1) Cut the ends off the zucchini and slice into 1/4" disks. Rinse the mushrooms and pat them dry. Yes, you can wash mushrooms. They really don't absorb as much water as you might think. And when you cook this dish, a little water in the sauce doesn't hurt. Cut off the hard parts of the stems and cut them into 1/4" slices.
2) Melt the butter over low heat in a large non-stick frying pan or wok.
3) Toss the zucchini and mushrooms in the butter and turn off the heat. Sprinkle with salt, pepper, and garlic.
4) Take out to the grill and dump them onto a grill topper or grill basket. Grill until they are both slightly limp and spoon into a serving bowl. Add the sour cream, stir it in, and serve.
3) Add the mushrooms and turn the heat to high. sprinkle with garlic, salt, and pepper. Toss or stir occasionally until the mushrooms give up their water - there will be a wet puddle in the bottom of the pan. Continue heating and stirring until the water is almost gone.
3) Add the zucchini slices. Sauté until they begin to get limp, but not until they are mushy. You want a little crunch left.
4) Turn off the heat, add the sour cream, stir it in, and serve.
This page was revised 8/7/2013
About this website
AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.
Advertising on this site
AmazingRibs.com is far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore and Quantcast. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.
| Weights, Measures, Conversions | Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History |
| My Ingredients | BBQ Joints | About Us | Blog | Links | Newsletter | BBQ Tunes |
| Privacy Promise, Code of Ethics, Other Legal Terms | Advertising & Sponsorship Opportunities |