Serves 4-6
2 large zucchini peeled and sliced julienne about 1 1/2 -2 cups
1 large yellow onion sliced julienne about 1 ½ cups
2 cups of chopped fresh shitake mushrooms sliced julienne
3 large garlic cloves pureed
½ stick of unsalted butter
½ teaspoon chicken stock concentrated liquid chicken Bovril or 1 teaspoon of Herb Ox chicken stock powder.
1 Tablespoon extra virgin olive oil (preferably Portuguese, Spanish or Lebanese)
Salt to taste
Sautee garlic & zucchini in oil and butter. Add in onion, mushrooms, and sauté for 3 minutes. Add chicken stock, continue to sauté until all veggies are tender. Season with salt. Serve as a side with grilled tuna steaks or teriyaki meat dishes.