Creamy courgette and mushroom skillet
Preparation time: 10 minCooking time: 15 min2 servings
From the article: 10 follicular-phase recipes: breakfast, salads and everyday meals
Ingredients
2 Servings
- 2 medium courgettes (about 450 g)
- 250 g chestnut mushrooms
- 1 shallot
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp dried thyme
- 50 ml vegetable stock
- 100 g crème fraîche
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ bunch parsley or dill
- 1 pinch salt
- 1 pinch pepper
- 30 g Parmesan, optional
Instructions
- 1Wipe and quarter the mushrooms. Halve the courgettes lengthways and cut into 1 cm half-moons. Finely dice the shallot and slice the garlic.
- 2Heat 1 tbsp olive oil in a large frying pan until very hot. Fry the mushrooms for 2 minutes without stirring, then toss for 2 minutes, season with salt and remove.
- 3Add the remaining oil and fry the courgettes over high heat for 4 to 5 minutes, stirring occasionally so they brown. Add the shallot, garlic and thyme and cook for a minute.
- 4Pour in the stock, return the mushrooms and stir in the crème fraîche. Simmer for 2 minutes until slightly thickened.
- 5Stir in the lemon zest, juice and chopped herbs and season with salt and pepper. Serve with shaved Parmesan if desired.
Nutrition: 310 kcal · 9 g protein · 12 g carbs · 25 g fat
