Tuesday, March 09, 2010

Carpaccio of courgette with pickled mushrooms, rocket, parmesan and beetroot dressing

A vegetarian version of the adults starter last Sunday night near Cirencester.
Courgettes are so versatile. And so nice raw, sprinked with a little maldon salt and lemon oil and left to macerate. Curling them like this and popping the pickled wild mushrooms inside was a last minute idea (they're always the best).

Also nice as courgette noodles with orange zest.


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Pickled mushrooms

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