Vibrant and light vegetable spring time meals are necessary to help shake off the the winter like this fantastic combination of flavours and textures. Balsamic sour cream sauce tops ribbons of crisp zucchini and sautéed mushrooms with shallots. Add delicate ribbons of smoked salmon and capers for a boost of flavour, and a masterpiece is born in less than 30 minutes.
2 medium zucchinis 3 – 4 large shallots bulbs
1/2 lb of mushrooms
4 tablespoons of balsamic vinegar 2 cups of sour cream Smoked salmon Extra-vigin olive oil Sea salt and fresh pepper Butter
1. Chop shallots and sauté with two tablespoons of butter until translucent. Add quartered mushrooms with a pinch of salt and fresh cracked pepper. Sauté another 5 minutes and turn off heat. 2. Make sauce by combining balsamic vinegar and sour cream. Add more or less vinegar to taste. 3. Use vegetable peeler to make ribbons of the zucchini and stop when you get to the seeds (see video). Toss with a several tablespoons of extra virgin olive oil, pinch of salt, fresh ground pepper and Herbs De Province (optional). 4. Combine all vegetables, mix well and arrange on a nice platter. 5. Top with a bit of the sauce for decoration, but reserve the majority for individual plates. 5. Garnish with strips of smoked salmon and capers. You can further garnish with more Herbs De Province and fresh cracked pepper if desired.