Alex’s dad grows gorgeous garlic and had brought some for him to try last week. Thankfully there was enough for me to have some too! I really wanted to use the garlic for something with mushrooms, because as everyone knows, they’re a heavenly combination!
So this recipe is my version of the garlic mushrooms that are often served as a starter in Italian restaurants. It cries out for some bread to mop up the delicious juices…
I ate it with a piece of ciabatta with cherry tomatoes squished on to it, and a simple salad. Oh it was delicious!
For the vegetables
7 mushrooms, sliced
1 courgette, sliced
50 ml vegetable stock
For the garlic sauce
2 tsp sliced garlic
2 tbsp oil
1/2 a green chilli, finely sliced
1 tbsp lemon juice
1 tbsp parsley, chopped
salt and pepper
Preheat the oven to 180 degrees c.
First make the sauce. Heat the oil in a small saucepan and add the garlic. Stir constantly for a minute or two until it’s starting to turn golden. Remove from the heat and tip it into a cold dish to stop the garlic cooking too much more.
Mix in the lemon juice, chilli and parsley and season.
Use a little of the garlic sauce to grease a small oven dish.
Layer in half of the courgettes, followed by half of the mushrooms. Pour the stock in.
Repeat the vegetable layers. Spoon the sauce evenly over the top and cover the dish with foil. Bake for 30 minutes, then remove the foil and give it another 10 minutes so that the mushrooms on top can caramelise.