Photo Susie Iventosch

(Serves 4 for appetizers)
INGREDIENTS
8-10 large brown or cremini mushrooms, cleaned and cut into quarters
2-4 cloves garlic, thinly sliced (depending upon your garlic-meter)
1/4 cup finely diced zucchini
1/4 cup finely diced carrots
1/4 cup finely sliced green onion
1/4 cup finely diced leeks, white part only
1/2 Serrano chili pepper, finely minced (these mellow with cooking)
2 tablespoons finely minced parsley
1/4 cup olive oil
2-3 tablespoons butter
1/2 teaspoon paprika
Salt to taste
DIRECTIONS
In a cast iron or heavy skillet, heat olive oil and butter and cook over medium-high heat until melted. Add garlic and cook until just turning golden. Stir in paprika and salt. Add diced veggies (except parsley) and mushroom quarters and cook over medium-high heat just until veggies are al dente, maybe 2-4 minutes, tossing to turn mushrooms and stir veggies. Sprinkle parsley over top before serving.
Serve piping hot with crusty French bread.
*If using shrimp, add with veggies and cook for about one minute, and then turn shrimp and cook for another minute or until shrimp turns pink

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Copyright Lamorinda Weekly, Moraga CA