Summer Squash and Mushrooms

By learen

IC cookbook by Bev Laumann

Ingredients

• 12-14 fresh mushrooms
• 4 yellow crookneck squash sliced
• 3 T butter
• 2 T olive oil
• 4 large cloves garlic minced
• 1 t chopped chives
• salt to taste

Preparation

Step 1

Chop mushrooms in half in cubes. Slice squash about 1/4 in thick. Melt butter with olive oil in skillet over med heat.
Add squash, minced garlic and mushrooms, stirring to coat. Cover and cook til tender, about 3 min. Add chives and saute for another minute. Season to taste and serve.