Mushroom Stir Fry Supreme

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.

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