Sautéed mushrooms and courgettes

Name: Sautéed mushrooms and courgettes
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g button mushrooms; 1.00 onion chopped; 1.00 garlic cloves, chopped; 12.00 ml oil; 350.00 g courgettes sliced; fresh sage; salt; freshly ground black pepper; 50.00 ml wine dry white; 50.00 ml stock meat; 7.00 ml cornflour; 30.00 ml fresh parsley chopped

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

250.00 g	button mushrooms
1.00	onion — chopped
1.00	garlic — cloves, chopped
12.00 ml	oil
350.00 g	courgettes — sliced
	fresh sage
	salt
	freshly ground black pepper
50.00 ml	wine — dry white
50.00 ml	stock — meat
7.00 ml	cornflour
30.00 ml	fresh parsley — chopped

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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.