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Sautéed chanterelle and courgette

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!
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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).
  2. In a bowl, mix the vegetables with 4 tbsp olive oil and a couple of pinches of salt.
  3. 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!
  4. Remove the pan from the heat and add the lemon juice and garlic, then season to taste.
  5. Drizzle with the remaining olive oil and sprinkle with the basil leaves. Serve warm.