Sautéed Zucchini with Chanterelle Mushrooms
Embrace the richness of fresh chanterelle mushrooms by pairing them with zucchini in this exquisite side dish.
Ingredients
| 2 | tablespoons olive oil |
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| 2 | cloves garlic, minced |
| 1 | shallot, minced |
| 1 | cup fresh chanterelle mushrooms, cleaned and quartered |
| 1 | teaspoon cornstarch |
| ¼ | cup water |
| 2 | pounds zucchini, sliced |
| 2 | pinches salt and freshly ground black pepper to taste |
Instructions
| 1. | Begin by heating olive oil in a skillet over medium-low heat. Add shallot and sauté until tender and translucent, approximately 3 to 5 minutes. Introduce garlic to the skillet and cook until its aroma is released, about 30 seconds. Incorporate the chanterelle mushrooms and sauté them for about 10 minutes. Combine cornstarch with water in a bowl, then add this mixture to the mushrooms, ensuring it is well blended. |
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| 2. | Next, introduce the sliced zucchini to the skillet and season with a pinch of salt and freshly ground black pepper. Cook until the zucchini reaches a soft, tender consistency, which should take approximately 20 minutes. |
Published on Jul 19, 2024 by Luminița