1/2 stick (4 Tbsp) 2 oz (50 g) butter
1.1 kg (2 1/2 lb) courgette (zucchini)s, trimmed and cut into 0.5-cm (1/4 inch) slices
salt and freshly ground pepper
8 oz (225 g) button mushrooms, wiped
142 g (5 fl oz) soured cream
1.1 kg (2 1/2 lb) courgette (zucchini)s, trimmed and cut into 0.5-cm (1/4 inch) slices
salt and freshly ground pepper
8 oz (225 g) button mushrooms, wiped
142 g (5 fl oz) soured cream
method
1. Melt the butter in a medium roasting tin, .add the courgettes and turn over in the butter; season well. Roast in the oven at 200°C (400"F) mark 6 for 20 minutes.
2. Meanwhile, stir the sliced mushrooms into the courgettes and return to the oven for a further 10 - 15 minutes.
3. Stir the soured cream and then mix through the vegetables. Heat on top of the stove until bubbling and adjust seasoning. Spoon the vegetables into a serving dish and serve hot.
2. Meanwhile, stir the sliced mushrooms into the courgettes and return to the oven for a further 10 - 15 minutes.
3. Stir the soured cream and then mix through the vegetables. Heat on top of the stove until bubbling and adjust seasoning. Spoon the vegetables into a serving dish and serve hot.
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