Sautéed chanterelle and courgette
7 Jul 2015
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.
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Categories
- Meal Type: - Lunch - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - High Fibre - Low Cholestrol - Low Salt - Vegan
- Skill Levels: - Easy
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