Balsamic mixed mushrooms with courgette
In most supermarkets you can get pre-packed mixed exotic mushrooms, which normally include Oyster, Maitake, Shiitake etc varieties. They are perfect for soups, stews, salads and sauces. This balsamic mixed mushrooms with courgette is a quick and easy dish, ideal for a vegan meal, served with rice, toast or pasta; or you can serve it as a side dish with grill fish and meat.
Ingredients
Method
- Cut the courgette into long, thin slices, using a vegetable peeler. Brush or spray them with a little oil, then fry them in a hot pan. Put them on a plate and rest.
- Meanwhile, thinly slice the onion and cut the big mushrooms into smaller chunks.
- In the same pan, heat some oil and sauté the onion for 5 minutes. Add the mushrooms, chilli flakes and garlic. Stir for a minute, then add the lemon juice. Put a lid on and gently sauté for about 10 minutes or until the mushrooms have softened.
- Put back the courgette and add the balsamic vinegar. Turn the heat up and caramelise the vegetables a bit.
- Season to taste and serve with fresh herbs scattered on top.