Chanterelles are edible fungi which meet in forests since July. Thanks to the content of vitamins A, C and PP of chanterelle are of high value for a human body. Generally chanterelles are cooked in a fresh and tinned look.
It will be required to you:
- chanterelle mushrooms the fresh or frozen 500 g,
- zucchini or squash of young 1 piece,
- eggplants of 1-2 pieces,
- red paprika of 1 piece,
- yellow paprika of 1 piece,
- basil leaves,
- pine nuts 0.5 glasses,
- olive oil of 150 ml,
- hard cheese or parmesan of 100-150 g,
- onion of 1 piece,
- desi of 1-2 tablespoons,
- garlic 1-2 cloves,
- soy-bean sauce of 1 tsp,
- salt, pepper.
Preparation:
Clean and wash out, boil the fresh or frozen chanterelle mushrooms in water of 5-7 minutes. Onions small to cut and fry on a desi, to add a pinch of sugar and a soy-bean sauce. Then to lay out the intact boiled mushrooms on a frying pan with onions. At the end of frying mushrooms to salt and pepper.
Wash vegetables. Zucchini and eggplants have to be very young. The peel shouldn't be cleaned. We don't take out a core. Cut zucchini and eggplants on average cubes. Pepper wash, take out seeds and cut small straws.
In other frying pan to warm olive oil, to fry zucchini and eggplants, then pepper. At the end to salt and water with a small amount of olive oil. Cover and stew vegetables until ready.
We cook pesto sauce. We take greens of a basil and we tear off only leaflets. We add a half-glass cedar a nutlet. We grate cheese. Cut garlic on segments. We add olive oil. We pass everything via the blender.
On the middle of a plate we spread vegetables, and around chanterelles. We water with pesto sauce.