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Courgette Parcels with Mushrooms

Vegetarian

Preparation time: 50 minutes
Total time: 50 minutes

Serves: 4 as a starter

Ingredients

30g butter
300g mushrooms, chopped
3 shallots, finely chopped
1 tsp chopped fresh thyme
2 large courgettes
200ml white wine
400ml double cream
Juice of half a lemon
Salt
Freshly ground black pepper

Garnish
2 tomatoes, skinned, deseeded and chopped
4 small sprigs of thyme

Method

Heat a small frying pan over a medium heat. Melt the butter, then add the mushrooms, shallots and thyme. Sauté for 15-20 minutes, until the mushrooms and shallots are soft and all the liquid has evaporated.
Meanwhile, bring a large pan of water to the boil. Cut the courgettes into fine strips with a potato peeler or mandoline. Blanch them in the boiling water for 1 minute - in batches if necessary. Remove with a slotted spoon and drain on kitchen paper. Line four dariole moulds or ramekins with the courgette: put one strip across the centre of the mould, then add another three, working round the mould so that the sides are completely covered.
Add the white wine to the mushroom mixture and cook until the liquid is reduced by half. Add the cream and cook for five minutes until thickened. Season.
Tip the mixture into a sieve, catching the creamy juices in a bowl below. This will be the sauce - add the lemon juice, put in a clean pan and keep warm.
Divide the mushroom mixture between the courgette moulds (it may not fill them to the tops). Fold the courgettes over the top. Turn the moulds out onto plates, pour over the warm sauce and serve straight away, decorated with tomato and thyme.