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Novice Foodie
The busy farmer's market, a colorful tapestry of colors and aromas, draws me in as the fragrance of freshly roasted coffee fills the air 
. I noticed a basket full of soft zucchinis and big shiitake mushrooms among the kiosks displaying an abundance of seasonal fruit, its earthy appeal drawing in. So, I set out on a voyage driven by creativity and a desire to enjoy the small pleasures of handmade deliciousness, inspired by the prospect of gastronomic adventure. The story of a meal as simple as it is beautiful starts here: the Shiitake Mushroom and Zucchini Saute, a feast for the senses and a lesson in body and spirit nourishment. 
Ingredients (served 6)
. I noticed a basket full of soft zucchinis and big shiitake mushrooms among the kiosks displaying an abundance of seasonal fruit, its earthy appeal drawing in. So, I set out on a voyage driven by creativity and a desire to enjoy the small pleasures of handmade deliciousness, inspired by the prospect of gastronomic adventure. The story of a meal as simple as it is beautiful starts here: the Shiitake Mushroom and Zucchini Saute, a feast for the senses and a lesson in body and spirit nourishment. Ingredients (served 6)
- Fresh shiitake mushrooms - 3 cups
- Zucchini - 2, washed and cubed
- Garlic - 3 cloves, minced
- Olive oil - 3 tablespoons
- Salt and pepper - to taste
Instructions
- Wash and cut vegetables.
- Cook shiitake mushrooms on medium heat with salt, pepper and a splash of water.
- Add water every now and then as the pan dries up.
- Once shiitakes have reduced to your liking, add olive oil and zucchini. Add some seasoning for the zucchini at this point.
- When zucchini are done to your liking, stir in garlic and kill the heat.
- Taste and adjust for seasoning, assemble and serve.
Enjoy!
The farmer's market inspiration really adds to the charm ..thanks for sharing this recipe! 
