Description
The chanterelles! Oh, chanterelles!!! Two days in a row, cook with them, and they do not stop. Store them for a long time impossible. And then, on occasion, bought the store two wonderful zucchini, somehow all connected to savory snack... and it turned up an excuse then:)))
Ingredients
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Zucchini
2 шт
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Carrots
1 шт
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Onion
2 шт
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Mushrooms
300 г
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Garlic
2 зуб.
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Greens
1 пуч.
-
Salt
-
Black pepper
-
Coriander
-
Mayonnaise
1 ст. л.
Cooking
Zucchini wash, dry and slice lengthwise into thin wafers using a mandolin. Lay plate on a baking sheet, greased with vegetable oil, and place in the hot oven for 15-20 minutes.
Remove from the oven, lightly salt and place on a flat plate. To do with all the plates.
While the zucchini is baked, prepare the filling. Chop onion, carrot grate on a coarse grater. Chanterelles (or other delicate wild mushrooms: honey fungus, boletus, morels) thoroughly cleaned from forest debris, a little prune legs, then gently wash the mushrooms in water, and better under running water.
In vegetable oil fry the onion until Golden brown.
Add the carrots and fry all together until cooked. Put into a bowl.
Mushrooms add to the pan, season with salt and pepper. Fry until complete evaporation of the liquid and the readiness of mushrooms.
Add the mushrooms to the carrot-onion mixture.
Cool the filling, add the chopped garlic, herbs, taste and, if desired, ground coriander and nutmeg. Mix well. In this form filling can be used for fast option meals.
Outside post in a filling for richness, you can add the mayonnaise.
On chilled plate of zucchini spread in a thin layer stuffing.
Roll into rolls and put into a form.
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