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Summer Squash & Shiitake Mushrooms

Summer Squash & Shiitake Mushrooms


  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 summer squash, cut into thin 1/4-inch circular discs
  • 8 ounces shiitake mushrooms, sliced 1/4 inch thick
  • 1 tablespoon sesame seeds
  • Pinch of sea salt to taste


  1. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant and golden, 3 to 4 minutes.
  2. Add the squash and mushrooms and saute until cooked but still slightly firm, about 7 minutes.
  3. Transfer to a serving dish and garnish with sesame seeds and salt to taste.


  • Mix It Up: You can make this dish with virtually any vegetable in season. Try peppers, eggplant, or snap peas instead of squash.


  • Recipe by Hannah and Marian Cheng, cofounders of Mimi Cheng's in New York City.


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