Baby Courgettes and Chanterelles with Basil

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This is simple harmony, coupled with the feeling of joy at how little is required to produce something so modest and utterly pleasing. I always eat this alone, so write it for one.


  • 1 large grabbing-handful of chanterelles
  • 5 baby courgettes
  • 3 tablespoons olive oil


Clean the chanterelles with a small knife and damp tea-towel, removing the stalk bases, moss and other dirt. Leave the small ones whole and tear the larger ones down the middle. Drop them into a mixing bowl.

Don’t bother to remove the courgette stalks, as they are still tender; just trim the ends. Rinse the courgettes before slicing them lengthways into 3 or 4 long strips. Put them in t