Ellen Jacobson Ingredients: 1/2 LB fresh Dentinum repandum or Cantherallus cibarius 1/4 LB Bacon – cut into 1/2″ strips 1/2 Medium Onion – sliced thin Salt & Pepper to taste 1/4 C Green Pepper – chopped 2 or 3 C Summer Squash – julienne 1 Clove Garlic – minced fine Directions: Fry bacon to almost crisp and set aside. Discard the bacon drippings. Sauté the garlic, green peppers and onions over a medium heat until almost tender in oil, margarine or butter. In a separate pan, sauté the mushrooms over medium heat for about five minutes. Do not overcook. Set aside. Add squash to the garlic, peppers & onions and stir fry over medium to high heat until almost tender. Add bacon and mushrooms to the squash and toss to heat through. Garnish with fresh parsley. Serves 4. Related