Courgette and Mushroom Tian is a great vegetarian dish that we just love. It is a great example of synergy, the whole is greater than the sum of the parts.

  • 3 Tbsp Olive Oil
  • 2 Onions, thinly sliced.
  • 4 large courgettes (approx 800g) sliced in rounds.
  • 200 g Mushrooms
  • 100 g Arborio Risotto Rice (not good if subsituted)
  • 1-4 cloves of garlic (we love garlic and needs at least one).
  • 250 ml Vegetable stock (e.g. a stock cube)
  • 2 Eggs, beaten
  • 200 g Creme Fraiche
  • Nutmeg
  • 100 g-250 g Gruyere cheese (or mature cheddar is fine too). Depending upon taste.

Method

  • Heat Oil in large pan or wok.
  • Fry Onions gently for approx 3 minutes until soft.
  • Add Mushrooms, fry for another couple of minutes.
  • Add courgettes and fry dry for about 5 minutes.
  • Add rice, garlic, and hot stock and then season to taste. Not too much
    salt.
  • Bring to simmer and cook gently for 25 minutes, stiring occassionally.
  • Add the eggs, creme fraiche and nutmeg and 2/3 of the cheese.
  • Stir it all in and pour into shallow dish.
  • Place in preheated oven for 15 – 20 minutes until golden brown (until
    the cheese melts and bubbles).
  • Serve hot with fresh torn bread.