Chanterelles with vegetables and pesto sauce
Chanterelles with vegetables and pesto sauce
Chanterelles are edible mushrooms, which areare found in the forests since July. Thanks to the content of vitamins A, C and PP chanterelles are of high value for the human body. Basically, chanterelles are prepared in fresh and canned form.
You will need:
- mushrooms chanterelles fresh or frozen 500 g,
- zucchini or zucchini young 1 pc.,
- eggplant 1-2 pcs.,
- pepper bulgarian red 1 pc.,
- pepper bulgarian yellow 1 pc.,
- leaves of basil,
- pine nuts 0.5 cups,
- olive oil 150 ml,
- cheese hard or Parmesan 100-150 g,
- onion 1 pc.,
- butter 1-2 tablespoons,
- garlic with 1-2 cloves,
- soy sauce 1 teaspoon,
- salt pepper.
Preparation:
Fresh or frozen mushrooms chanterelle brushand rinse, boil in water for 5-7 minutes. Finely chop onion and fry in butter, add a pinch of sugar and soy sauce. Then put whole boiled mushrooms in a frying pan with onions. At the end of frying, season the mushrooms with salt and pepper.
Wash the vegetables. Zucchini and eggplant should be young. Do not peel the peel. The core can not be removed. Cut the zucchini and eggplant into medium cubes. Pepper to wash, take out the seeds and cut into small straws.
In another pan, heat up the olive oil,fry zucchini and eggplant, then pepper. In the end, add salt and pour a little olive oil. Cover and put out the vegetables until done.
We cook the pesto sauce. We take the green of the basil and tear off only the leaves. Add half a glass of cedar nuts. We rub cheese on a large grater. Cut the garlic into slices. Add the olive oil. All we pass through the blender.
In the middle of the plate lay vegetables, and in a circle of chanterelles. Pour the sauce over pesto.
