MUSHROOMS AND SUMMER SQUASH
        Serves 8
1 lb           medium-size mushrooms (fresh Shiitake are the best)
2 lb           small pattypan or zucchini squash
                 salt
                 water
3 to 4tbls   butter
1 tsp.        Pistol River Mushroom Garlic Seasoning
1/4cup       Madeira, White Port or Cream Sherry
                  Pepper
    Wash mushrooms and slice off the bottom end of the stem.  Cut mushrooms into 1/2-inch chunks.  Put mushrooms in a shallow pan with butter and wine.  Simmer 10 minutes covered.
    Meanwhile, thoroughly wash squash, trim off ends and cut into 1/2-inch chunks.  Put the squash into a pan, barely cover with salted water, cover pan and bring to a boil, then uncover and cook 10 to 15 minutes or until barely tender.  Drain squash thoroughly, sprinkle with "Mushroom Garlic Seasoning" add mushrooms and juice; salt and pepper to taste.  Serve at once or cover, keep warm, up to an hour, before serving.

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