Courgettes and chanterelle mushrooms
A quick and flavorful dish of golden chanterelle mushrooms and tender courgettes, seared to perfection and finished with garlic, lemon - ideal as a light lunch or elegant side.
Updated : 15 July, 2025
Easy
About 20 min.
Ingredients
handful
Chanterelle
5
Young courgettes
3 tablespoon
Olive oil
to taste
Salt
1
Garlic
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a mixing bowl, toss the chanterelle mushrooms and courgette strips together until evenly combined. Drizzle with two tablespoons of olive oil and season lightly with salt. Stir well to ensure all the vegetables are fully coated.
Step 2
Heat a frying pan over high heat until it begins to smoke. Add the courgettes, mushrooms, and any remaining oil to the pan. Cook for 6-8 minutes without stirring, allowing the moisture to evaporate and the vegetables to soften and caramelize to a golden-brown color. If the mixture starts to stick, give the pan an occasional shake.
Step 3
Once the courgettes and mushrooms are cooked through, remove the pan from the heat and stir in the chopped garlic. Season with freshly ground black pepper to taste.
Step 4
Transfer the mixture to a soup bowl. Drizzle with the remaining olive oil and lemon juice, then scatter fresh basil over the top before serving.