Autumn recipes: this is how chanterelle is prepared

The best thing about mushrooms They work perfectly as a main dish or side dish.. And it’s also a widely used source by vegans because the texture in some preparations resembles meat and is therefore an excellent alternative for those who have eliminated animal foods from their diet.

The possibilities are endless. On this occasion we collect three prescriptions simple It can be easily replaced with chanterelle, but with another type of fungus.

scrambled mushrooms

• 8/10 large chanterelles

• four eggs

• two cloves of garlic

• fresh parsley

• three slices of ham

• Salt and pepper

• The first and most important thing is to clean the chanterelles. This step will be used for the three drills covered in this article. The first thing is to remove most of the dirt with a specific mushroom brush. Next, you need to cut off the ends of the stem, which is the hardest part. And finally, you can give them a final brush with some damp kitchen paper.

• After cleaning, you should cut them and sauté them with garlic and parsley. Add salt and pepper to taste.

• Meanwhile, drop the scrambled eggs.

• When the chanterelle is soft, add the eggs over very low heat to avoid over-cutting. Stir constantly until you reach the desired point.

• While it cools, fry the ham slices in another pan to top the scrambled eggs.

• Serve with some fresh parsley for decoration.

Boiled meat with chanterelles

• 400 grams of beef to boil

• 250 grams of chanterelles

• Onion

• green pepper

• Carrot

• a clove of garlic

• Two tablespoons of tomato sauce

• A glass of white wine

• A glass of broth

• Salt and pepper

• The first thing to do is cut the meat into medium squares and fry in a pan with a few tablespoons of oil.

• Chop the onion, garlic, green pepper and carrot into small pieces while it takes for it to get some color.

• Add it to the pan with the meat and cook for a few minutes. Then add the tomato.

• After a few minutes add the white wine and raise the heat to evaporate the alcohol. Once done, reduce the heat to medium and add the water.

• When it boils strongly, reduce the heat to medium and let it cook for at least an hour.

• In the meantime, it is necessary to prepare the chanterelles. You should clean and chop as in the previous recipe.

• After an hour has passed, sauté the chanterelles in a pan with oil for about five minutes and add to the stew. Let stand for fifteen minutes with the heat off.

Zucchini stuffed with chanterelle

• two large pumpkins

• 500 grams of chanterelles

• 100 grams of butter

• 100 grams of flour

• 600 milliliters of milk (approx.)

• grated cheese

• Nutmeg, salt and pepper

• The first step is to fry the zucchini. To do this, you need to cut it in half, grate the inside in the form of a grate and sprinkle with salt and pepper. Put in the oven for about 45 minutes at 180 degrees.

• Drain after it cools down a bit after frying.

• The next thing is to skip the chanterelles. After cooking, add the zucchini and mix.

• Take it apart and start preparing the bechamel.

• Melt the butter in a skillet over medium-low heat. Add the flour and fry for a few minutes.

• Add the milk little by little so that no lumps form until the desired texture is achieved. Add nutmeg and salt to taste.

• Add chanterelles and zucchini. Fill the previously emptied zucchini with this mixture.

• Cover with grated cheese and gratin.