Sautéed mushrooms and courgettes

Recipe from: 5/4/1989 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 250
    g
    fresh button mushrooms
  • 1
    onion, chopped
  • 1
    clove garlic, chopped
  • 12
    ml
    oil
  • 350
    g
    courgettes, sliced
  • sage
  • salt
  • black pepper
  • 50
    ml
    dry white wine
  • 50
    ml
    meat stock
  • 7
    ml
    cornflour
  • 30
    ml
    parsley, chopped
 

Method

 
Clean the mushrooms with a damp cloth, then remove and chop the stems finely. Sauté the chopped stems with the onion and garlic clove in the oil until soft. Add the mushroom caps and courgettes and sauté for about 3 minutes. Season to taste with sage, salt and pepper. Add the white wine and meat stock and heat. Thicken the sauce with the cornflour, mixed with a little water, and bring to the boil. Sprinkle with chopped parsley. Serves 4.
 

 

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