Baby courgettes and chanterelle mushrooms with basil

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From What to Eat Now

Method

In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil.
Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.)
When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper.
To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil.

large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn
5 baby courgettes, trimmed, sliced lengthways into thin strips
3 tbsp olive oil
large pinch sea salt flakes
1 garlic clove, peeled, finely chopped
freshly ground black pepper

small handful fresh basil leaves, torn

large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn

5 baby courgettes, trimmed, sliced lengthways into thin strips

1 garlic clove, peeled, finely chopped

Â¼ lemon, juice only

freshly ground black pepper

3 tbsp olive oil

large pinch sea salt flakes

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