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Zucchini and mushroom pan

updated

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Ingredients for 4 servings:

  • 1 handful of leek(s) or spring onion
  • 2 small zucchini
  • 400 g mushrooms
  • butter
  • 1 shot of white wine
  • 1 tbsp sour cream, or heavy cream
  • 1 tsp broth, granulated
  • 1 tbsp parsley
  • Thyme
  • Salt
  • pepper
  • 150 g cheese (Gouda)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Grate the cheese. Finely chop the leek. Peel the zucchini, slice it, and then halve it. Clean and slice the mushrooms. Sauté the leek in a little butter in a pan, add the zucchini slices, and after 3 minutes, add the mushrooms. Deglaze with white wine and sour cream, stir in the granulated stock and parsley. Season with thyme, salt, and pepper. Simmer for two minutes, sprinkle with cheese, cover the pan, and continue simmering until the cheese has melted. Serves 4 as an appetizer, or 2 as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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