Sweetcorn, Zucchini Flower and Black Fungi

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 12 zucchini (courgette) flowers (with baby zucchini attached)
  • 200 g (7 oz) black fungi, woody core removed
  • 100 g ( oz/½ cup) corn kernels (reserved from sweetcorn purée)
  • 20 ml ( fl oz) extra virgin olive oil
  • 2 teaspoons lemon juice
  • sea salt and freshly ground black pepper


Remove the flowers from the baby zucchini and set aside for garnish. Halve the baby zucchini lengthways and place in a small saucepan with the black fungi, corn kernels and oil. Cook over medium heat for 1 minute. Season with the lemon juice, salt and pepper. Serve immediately.