Mushroom and courgette skewers with gremolata and shiitake broth Recipe

Easier to prep mushroom and courgette skewers served with gremolata and a shiitake broth.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • White button mushroom(s) : 200 g
  • Courgette(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
  • For the stock
  • Dried wild mushroom(s) : 75 g
  • Water : 500 ml
  • Onion(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Shiitake mushroom(s) : 100 g
  • Maldon salt : 3 pinch(es)
  • Unsalted butter : 50 g
  • Freshly ground black pepper : 3 Turn
  • Green chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole



    Wash the courgettes and cut into thick rings. Thread the whole mushrooms and courgette rings onto skewers and make 12 skewers. Drizzle with olive oil and season with salt. Heat a griddle pan until hot and griddle the skewers until the mushrooms and courgettes are soft.


    Soak the dried mushrooms in water and simmer for 30 minutes. Strain and keep the liquid.
    Peel and dice the onion and garlic. Slice the shiitake mushrooms. Pick and chop the parsley. De-seed the chilli and dice.
    Heat a frying pan and add the butter. Fry the onions until golden brown. Add the shiitakes and cook until golden. Add the salt and chilli and cook for a further two minutes. Add the mushroom stock and bring to boil.
    While the stock is warming, zest the lemon and mix with the chopped parsley and garlic to make the gremolata.

    To serve: Ladle the stock into soup bowls and place the skewers on top. Sprinkle on some gremolata and serve immediately.

Chef's tip

«Add some cooked noodles to the stock to make a more substantial meal.»

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