Name: Sautéed chanterelle and courgette
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 2 large handfuls of chanterelles; 8 baby courgettes (zucchini); 5 tbsp olive oil; 2 cloves garlic, pressed; 3 tbsp fresh lemon juice; 1-2 handfuls of fresh basil leaves; Salt and pepper

Sautéed chanterelle and courgette

7 Jul 2015

by Dinna

Prep Time

5 minutes

Cook Time

8 minutes

Total Time

13 minutes

Background

Chanterelle mushrooms have a nutty, earthy taste - they are perfect for simple, rustic dishes. This sautéed chanterelle and courgette recipe is very easy to create and goes perfectly with steak or lamb. You can also serve it with a Sunday roast - or it makes a lovely crostini topping too!

Ingredients

2 large handfuls of chanterelles
8 baby courgettes (zucchini)
5 tbsp olive oil
2 cloves garlic, pressed
3 tbsp fresh lemon juice
1-2 handfuls of fresh basil leaves
Salt and pepper

Instructions

Clean the mushrooms, remove the stalks, then tear roughly into chunks. Slice the courgette lengthwise into 3-4 thin strips (no need to cut off the ends).
In a bowl, mix the vegetables with 4 tbsp olive oil and a couple of pinches of salt.
Heat a frying pan. When hot, add the zucchini and mushroom. Cook until golden brown (for about 7-8 minutes), don't stir it too much!
Remove the pan from the heat and add the lemon juice and garlic, then season to taste.
Drizzle with the remaining olive oil and sprinkle with the basil leaves. Serve warm.

https://cooktogether.com/recipe-items/sauteed-chanterelle-and-courgette/

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