Chanterelles are edible mushrooms that have been found in forests since July. Due to the content of vitamins A, C and PP, chanterelles are of high value for the human body. Basically, chanterelles are cooked fresh and canned.
You will need:
- fresh or frozen chanterelle mushrooms 500 g,
- zucchini or young zucchini 1 pc.,
- eggplants 1-2 pcs.,
- Bulgarian red pepper 1 pc.,
- bell pepper yellow 1 pc.,
- basil leaves,
- pine nuts 0.5 cups,
- olive oil 150 ml,
- hard cheese or parmesan 100-150 g,
- onion 1 pc.,
- butter 1-2 tablespoons,
- garlic 1-2 cloves,
- soy sauce 1 tsp,
- salt pepper.
Preparation:
Peel and rinse fresh or frozen chanterelle mushrooms, boil in water for 5-7 minutes. Finely chop the onion and fry in butter, add a pinch of sugar and soy sauce. Then put the whole boiled mushrooms in a skillet with onions. At the end of frying, salt and pepper the mushrooms.
Wash the vegetables. Zucchini and eggplants should be young. You do not need to peel the peel. We do not take out the core. Cut the zucchini and eggplant into medium cubes. Wash the pepper, remove the seeds and cut into small strips.
In another frying pan, heat the olive oil, fry the zucchini and eggplant, then the pepper. Finally, season with salt and drizzle with a little olive oil. Cover and simmer vegetables until tender.
Cooking pesto sauce. We take the greens of the basil and tear off only the leaves. Add half a cup of pine nuts. Rub the cheese on a coarse grater. Cut the garlic into wedges. Add olive oil. We pass everything through a blender.
Put vegetables in the middle of the plate, and chanterelles in a circle. Pour the pesto sauce over.
