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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 courgette
  • 200 g mixed mushrooms
  • 2 Tbsp balsamic vinegar
  • 1 lemon
  • ½ tsp chilli flakes
  • Salt and pepper
  • 2 cloves of garlic

Method
 

  1. 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.
  2. Meanwhile, thinly slice the onion and cut the big mushrooms into smaller chunks.
  3. 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.
  4. Put back the courgette and add the balsamic vinegar. Turn the heat up and caramelise the vegetables a bit.
  5. Season to taste and serve with fresh herbs scattered on top.