Grilled courgette with chestnut mushrooms

  • Starter
  • 4 Persons
  • 30 min


  • small courgette
  • 150 grams of chestnut mushrooms
  • 1 shallot
  • 2 tablespoons of chopped blanched celery
  • 3 tablespoons of sunflower or olive oil
  • 6 to 8 tablespoons of La Trappe Dubbel, 30cl bottle
  • French bread or ciabatta
  • Ground pepper and salt to taste

6 to 8 tablespoons La Trappe Dubbel (7%)

More about La Trappe Dubbel (7%)


  • Cut the hard bottoms off the chestnut mushrooms and slice or chop them up. Peel and cut the shallot.
  • Peel and cut the shallot.
  • Slice the courgette (but not too finely), use 1 tablespoon of oil to cover both sides and sprinkle with a little salt.
  • Heat up two tablespoons of oil in a wok or frying pan and stir in the mushrooms and chopped blanched celery.
  • Now stir in the beer and heat up well for another 2 minutes.
  • Bring to taste with salt and pepper.
  • Grill the courgette slices briefly, turning them over.
  • Distribute the mixture of chestnut mushrooms and sauce over the grilled slices of courgette.
  • Serve as a starter with French bread or ciabatta, accompanied by a slightly chilled glass of La Trappe Dubbel.

Recipe from Han Hidalgo