Hamakua Alii mushrooms turn zucchini into a star!

I don't even remember the leftovers we ate, because this vegetable side dish was the star of the dinner table. The zucchini was looking a little sad, so I cooked it as follows:

2 tablespoons butter
2 small zucchini, sliced lengthwise into halves or quarters, then into 1/4 inch slices
1/4 large onion, diced
2-3 ounces Hamakua Alii mushrooms, caps sliced and stems chopped into thin slices
One small tomato, chopped
Shoyu, to taste - one to 2 tablespoons
Garlic salt

Saute the zucchini in butter on medium high heat for 2 minutes, then add the onion. Cook until both are slightly browned and softened. Add shoyu, mushrooms, tomato and garlic salt and cook another 2 minutes. Adjust seasonings.

The mushrooms are especially luscious!

Why the butter and shoyu (soy sauce)? I remember reading a Nadine Kam restaurant review about some vegetable prepared with those ingredients being one of the best things she ate. And filed it somewhere in my brain where those things sometimes pop up when it comes time to prepare dinner.

Tonight, as we were eating teriyaki beef (a rare occasion, the price was right!), 12-grain rice and Lightning Salad, I thought of what I could make with the other half of the cauliflower. Any ideas?

Sesame oil or balsamic vinegar came to mind...