Sauteed Mushrooms

I just do them in white wine, olive oil, a dab of butter & granulated garlic. Simple but tasty.

Very low heat, melt a few pats of butter, seasoned with some garlic salt, and white pepper. The key to keeping them looking good is to cook them on low, then med/high for the last few minutes.

If you really want to spice it up, add some thyme and sage (mix in after cooking the shrooms)

Cut the zucchini in half lengthwise, then chop. Same for the yellow squash.