Description
Summer! Zucchini! Mushrooms! Everything you need for a full meal from young zucchini and fresh chanterelles. Two dishes that are prepared in parallel. Fast, easy and delicious!
Ingredients
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Zucchini
4 piece
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Mushrooms
1 l
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Onion
2 piece
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Garlic
2 tooth
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Dutch cheese
200 g
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Cream
400 ml
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Dry white wine
150 ml
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Butter
100 g
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Olive oil
4 Tbsp
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Croutons
1 cup
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Green onions
1 handful
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Salt
Cooking
To prepare the products. *I have this year rose adorable round zucchini, which inspired me to post this recipe. But, of course, the same can be long cook zucchini and young zucchini.
Mushrooms to sort, wash. Larger cut, small leave whole, cover with water and put on fire. When the water boils, salt and cook for about 7 minutes, constantly removing the foam. (While boiling the rest of the debris will float). Ready mushrooms drain in a colander and let the water drain out.
To prepare the zucchini. Cut the lid (or cut in half lengthwise) and carefully choose the pulp with a spoon, leaving a small stenochki. The flesh aside for the soup.
The finished barrels/pumps to put in a ovenproof form, greased with olive oil, salt and pepper, send to the oven, preheated to 180C, bake for 7-10 minutes until soft.
The onion and crush the garlic. Part (I leave 1/3) onion and garlic aside for soup.
In a well heated pan in a mixture of butter and olive oil fry onion and garlic for 2-3 minutes.
Add the mushrooms, season with salt and pepper to taste, cooking for another 3-5 minutes, stirring constantly. Optionally, pour and evaporate the wine (50ml). After evaporation of wine to put aside a portion (1/3) of roasted chanterelle soup. Keep warm.
In the pan with the rest of the mushrooms pour the cream and heat all together for about 2-3 minutes until thick cream (do not let them boil).
Zucchini remove from the oven and dump the resulting creamy mushroom filling, sprinkle each zucchini with grated cheese (you can use a solid type of Dutch/Parmesan, and gourmet - even brie). Zucchini again send in the oven for another 5-10 minutes to melting and Browning of cheese.
In parallel, while preparing the squash, I cook a soup from the remaining pulp. To do this: in a deep saucepan, fry in a mixture of olive oil and butter deferred onion and garlic. Add pulp of zucchini, sauté on low heat all together for another 2-3 minutes, stirring occasionally.
Add salt and pepper, pour and evaporate the wine (100ml). Cover and saute about 10 minutes until tender zucchini. I don't add water, because courgettes give a lot of juice and still have liquid from the evaporated wine. Once the courgettes are soft - blend contents of the pan immersion blender until smooth (or use a landline).
In the pureed mass to enter the cream and heat it all together for another 5 minutes, stirring constantly, not allowing to boil. This soup can be get your desired consistency by adding more cream or water. At the end of straightening the salt and pepper.
The finished soup spill on plates, add the delayed chanterelles, a little grated cheese, garlic croutons and sprinkle with fresh herbs (onion/chives/dill/ parsley).
On the second to serve baked zucchini with mushrooms, and garnish them with greens.
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