This month we continue celebrating summer with another recipe from Annette van Ruitenbrug’s cookbook. This time: a delicious combination of courgette and mushrooms.
You see courgettes for sale in many places as you explore Texel. Home gardeners often grow them and are happy to sell them. If you can, buy the smaller variety, which are more flavourful. Do you grow courgettes yourself? Then you can pick some every day, what a delight! You can also eat the flowers, which soak up the flavours of any recipe. These are best picked in the morning in full bloom, when you can easily remove the stamens.
Annette shares with you her recipe for courgette and mushrooms, Texel style.
1 clove garlic, pressed
2 spring onions, finely chopped
branch of thyme or one half teaspoon dried thyme
250 g shiitake or chestnut mushrooms, chopped
2 or 3 courgettes, sliced or diced
Juice of half a lemon and/or dash of white wine
Courgette flowers (optional)
Salt and pepper, to taste
Over medium heat, gently sauté the garlic, spring onions, and thyme in olive oil. Deglaze the pan with a dash of white wine or lemon juice. Reduce heat, and add the salt and pepper, mushrooms, and courgette and continue to simmer until the courgette is tender.
Add the flowers near the end of cooking and let these soak up the flavours of the sauce for five to seven minutes over medium heat. Stir everything gently together and serve with pasta or bread from Texel.
Enjoy your meal!
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