Curried courgette rice with fried oyster mushrooms
- 600 g oyster mushrooms
- 2 courgettes
- 1 bunch of wild garlic
- saffron, curry powder
- 150–200 g rice
- salt and pepper, olive oil
Halve the courgettes lengthwise, then slice into semi-circles. Sauté in a little olive oil for 2 to 3 minutes, season with salt and pepper, then sprinkle with saffron and curry powder.
Steam the rice.
Thinly slice the oyster mushrooms, season with salt and pepper, then fry until crisp.
Once the rice is cooked, stir in the courgettes and oyster mushrooms and sprinkle with chopped fresh wild garlic before serving. Best eaten straight away.