Baby courgettes and Chanterelle mushrooms with basil - Foraged

Baby courgettes and Chanterelle mushrooms with basil

Starting simple, this combination of delicate baby courgettes and chanterelle mushrooms with the punch of rich fresh basil makes a delicious al fresco lunch.

Image Courtesy of Valentine Warner


One large handful of fresh chanterelle mushrooms

5 baby courgettes

3 tbsp olive oil

1 garlic clove

large pinch sea salt flakes

freshly ground black pepper

¼ lemon

One small handful of fresh basil leaves


First, slice the baby courgettes lengthways into thin strips and peel and finely chop the garlic.

Mix together the chanterelle mushrooms and courgette strips and add two of the three tablespoons of olive oil and salt. Stir to combine.

Add the mushroom mix to a frying pan over a high heat with the remaining oil and cook for around 6-8 minutes.

Remove the pan from the heat and add the garlic and season with black pepper.

Serve in a wide bowl with the juice of the ¼ lemon and the roughly torn-up handful of fresh basil leaves

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