Post by nhlivefreeordie on Sept 13, 2010 15:04:09 GMT -4
Chanterelles Zucchini Boats
This is a simple, but elegant, and versatile recipe. Plenty of room to substitute, using whatever is in season and fresh to stuff the zucchini with. Delicious!
1 pound of fresh chanterelle mushrooms
Two medium fresh zucchini
Six garlic cloves
olive oil
Parmesan cheese
Fresh ground pepper
Non-iodized sea salt
1 medium green pepper
2 fresh ripe tomatoes
Dry breadcrumbs
Parsley
Preheat the oven to 375
Pour a couple of tablespoons of olive oil in a medium frying pan. Peal the garlic, and add the whole cloves to the oil in the pan and cook over medium heat, turning the cloves occasionally. While the cloves are slowly browning, and saturating the olive oil with flavor, clean and slice and chop the chanterelles into small, medium and larger pieces.
Stir the garlic. Add the chanterelles whenever the garlic is lightly browned. You should turn the heat up for a few minutes, and stir, until much of the water is out of the mushrooms. Then turn the heat down to medium high.
Wash the zucchini, and slice off the ends. Then cut lengthwise and use a spoon to scoop out all the seeds. Now you have four zucchini boats.
Lightly coat a pan or cookie sheet with olive oil. Place the zucchini boats on the pan. Lightly coat the zucchini boats with olive oil. Sprinkle with parmesan cheese, salt and pepper.
Stir the chanterelles. They should cook for around ten minutes, until they are quite dry, and starting to brown.
Wash the tomatoes and the green pepper, and chop the ends off. Then slice into sections, and chop the sections into pieces. Slice and dice the green pepper into even smaller pieces than the tomatoes.
Once the chanterelles are browning, turn the heat up again and when the pan is hot, dump in the tomato and pepper pieces. Add some salt and pepper, and stir frequently. Cook until most of the juice from the tomatoes is gone.
Fill the zucchini boats with the chanterelles mixture. Sprinkle some fine breadcrumbs over the top. Sprinkle some finely chopped parsley over the breadcrumbs.
Place the boats into the pre-heated oven, and bake for around 20 minutes, or until the breadcrumbs are starting to brown.
Enjoy a delicious chanterelle feast!
This is a simple, but elegant, and versatile recipe. Plenty of room to substitute, using whatever is in season and fresh to stuff the zucchini with. Delicious!
1 pound of fresh chanterelle mushrooms
Two medium fresh zucchini
Six garlic cloves
olive oil
Parmesan cheese
Fresh ground pepper
Non-iodized sea salt
1 medium green pepper
2 fresh ripe tomatoes
Dry breadcrumbs
Parsley
Preheat the oven to 375
Pour a couple of tablespoons of olive oil in a medium frying pan. Peal the garlic, and add the whole cloves to the oil in the pan and cook over medium heat, turning the cloves occasionally. While the cloves are slowly browning, and saturating the olive oil with flavor, clean and slice and chop the chanterelles into small, medium and larger pieces.
Stir the garlic. Add the chanterelles whenever the garlic is lightly browned. You should turn the heat up for a few minutes, and stir, until much of the water is out of the mushrooms. Then turn the heat down to medium high.
Wash the zucchini, and slice off the ends. Then cut lengthwise and use a spoon to scoop out all the seeds. Now you have four zucchini boats.
Lightly coat a pan or cookie sheet with olive oil. Place the zucchini boats on the pan. Lightly coat the zucchini boats with olive oil. Sprinkle with parmesan cheese, salt and pepper.
Stir the chanterelles. They should cook for around ten minutes, until they are quite dry, and starting to brown.
Wash the tomatoes and the green pepper, and chop the ends off. Then slice into sections, and chop the sections into pieces. Slice and dice the green pepper into even smaller pieces than the tomatoes.
Once the chanterelles are browning, turn the heat up again and when the pan is hot, dump in the tomato and pepper pieces. Add some salt and pepper, and stir frequently. Cook until most of the juice from the tomatoes is gone.
Fill the zucchini boats with the chanterelles mixture. Sprinkle some fine breadcrumbs over the top. Sprinkle some finely chopped parsley over the breadcrumbs.
Place the boats into the pre-heated oven, and bake for around 20 minutes, or until the breadcrumbs are starting to brown.
Enjoy a delicious chanterelle feast!
