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Sautéed mushrooms and pumpkin

servings: 1 person

 5 Button mushrooms

 3 Shiitake mushrooms

 1 Slice pumpkin (Sold pre-sliced for tempura)

 1 Clove minced garlic

 1 tbls.  Olive oil     

 3/4 tsp.  Lemon juice   

 Basil/ Rosemary or Italian seasoning

 Salt and pepper

 Shredded Mozzarella, Gouda and Parmesan cheese

 

 Wash and remove the mushroom stems.  Cut the larger mushrooms into half.
 Cut the pumpkin into bite size pieces.
 Heat the garlic and olive oil in a skillet on medium-high heat.  
 Add the the mushrooms and pumpkin.

 Cook until the pumpkin feels soft when pierced by a fork.  This should take about 
 2 minutes.   The mushrooms should be juicy.  

 Sprinkle with the lemon juice.

 Transfer to a plate.  Sprinkle with some basil, salt and pepper.  
 Top with lots of Mozzarella, a little less gouda and parmesan.

 Microwave for about 15-30 seconds, just to melt the cheese.  

 Enjoy!

 * Leave out the pumpkin for plain sautéed mushrooms, or substitute a different plant, 
    like bell peppers.  Mild cheddar or blue cheese may also be a good topping, but 
    I can't get these in Japan.

 

 

 

 

                                                          

 

  Hey! What time is it in Japan?

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