The shops seem full of wild mushrooms at the moment so I’m taking full advantage of the earthy flavours available. One of the things I love about mushroom dishes is how quick and easy they can be and this Wild Mushroom And Courgette (Zucchini) Stack is no exception … zucchini for the non Brits!
Ingredients (makes about 2 stacks)
Wild Mushrooms (approx ,
1 courgette (zucchini)
100g baby spinach leaves (finely sliced)
Soft Brie like goats cheese (I use a Capricorn Goats cheese round)
A good sized garlic clove finely chopped
1/2- 1 tbsp fresh finely chopped Tarragon
Juice of 1/4 lemon
Black Pepper to taste
Olive oil to brush the courgette with.
1. Top and tail the courgette, chop it in half and then slice into thin layers length ways
2. Gently fry the mushrooms and garlic n butter for a couple of minutes. Then add the chopped spinach and cook it down. Add your cheese and stir gently until melted. Finally mix in the tarragon and lemon juice.
3. Brush two courgette slices with oil and lay hem on the bottom of a small baking dish side by side (Your making a courgette base). Then add a thin layer of mushroom mix and top that with another couple of courgettes but this time layer them in the opposite direction. Add another layer of mushroom mix and you final two courgette slices.
4. Put in the oven and bake at around 150°C for approx 15 minutes depending on your oven. You want the courgettes to be soft but firm (not soggy).
I like to keep this really simple and enjoy the flavours so eat it with a simple tomato and onion salad.