CHANTERELLE FILLED ZUCCHINI WITH THYME

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I have had a great weekend but I feel a bit subdued after two days of more or less continuous talking with bloggers of all types. Or maybe drained of words is a better way to put it. So I hope if you understand that I need to recharge my batteries but as I have a couple of recipes left in store I thought that I could post one of them. My favourite mushroom is the chanterelle, it’s partly because I have such nice childhood memories of when we went to pick them on the Danish island where I spent the summers of most of my childhood and teenage years. We went out to the very few woods that had been planted on the ‘sand island’ Laesoe every time it had rained and came home with chubby chanterelles packed with flavour that we sautéed in butter and had for starters. Those were the days… So sometimes I just have to buy some when I see them and as they rarely are as good as those of my childhood, I tend to incorporate the chanterelles in dishes like this. The plates are lovely aren’t they? You can ‘blame’ Kalyn for that!

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CHANTERELLE FILLED ZUCCHINI WITH THYME

Zucchini, preferably round ones
Chanterelles
Fresh thyme
Salt
Olive oil, an extra virgin one

- Cut off the tops of the zucchini and take out the zucchini ‘meat’. I use a small spoon to do that, be careful not to make any holes.
- Salt the zucchinis slightly and bake them in 175°C/347°F for 10-15 minutes.
- Chop the scooped out zucchini coarsley and then braise it with the thyme until it has dried up and begin to brown a little bit. Don’t forget to salt it.
- Add the chanterelles and sauté for 5-6 minutes or less.
- Fill the zucchinis with the zucchini-chanterelle mix and then put them back in the oven for another 10-15 minutes, 150°C.
- Serve hot or cold.

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L

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