Zucchini with chanterelle and onion filling
Two variants for every preference!
Discover the versatile recipe for stuffed zucchini with chanterelles, perfect for vegetarians and meat lovers alike!
This recipe brings the delicious taste of chanterelles, also known as Eierschwammerl, straight from the forest to your plate. The zucchini, filled with a hearty mixture of chanterelles and onions, is offered in two versions: a vegan version and a version with bacon and cheese. Ideal for families where different preferences need to be taken into account. Local herbs such as parsley, chervil and dill further refine the dish and make it a real highlight. Perfect for the summer months when chanterelles are in season!
Where do you find chanterelles?
Chanterelles, also known as chanterelles or chanterelles, usually grow in coniferous forests where there are open, mossy clearings. They are also occasionally found in deciduous forests. We have our chanterelles fresh from the Lachtal.
Which herbs does zucchini go particularly well with?
Zucchini goes well with local herbs such as parsley, chervil, dill, lovage, chives, pimpinelle, borage and wild garlic.
Why are Eierschwammerl called that?
The name “Eierschwamm” or “Eierschwammerl” is derived from the yolk-yellow color of the mushroom, which is reminiscent of the yolk of an egg. Other names are chanterelle, yolk mushroom, Reherl or Rehgeißerl (in Bavaria).
When are chanterelles in season?
Chanterelles are in season from July to September. These mushrooms contain only about 15 calories per 100 grams and are a low-calorie, healthy choice.
How do I get more flavor from zucchini?
Zucchini tolerate strong spices such as Mediterranean herbs, garlic and onion. If you want to preserve the mild taste of the zucchini, all you need to do is season it with a little salt and pepper.
How long does zucchini take to cook?
Cooked zucchini takes about 5-7 minutes, while in the oven at 200°C it takes about 15-20 minutes. Be careful not to overcook the zucchini to preserve its tenderness.
Why shouldn’t you wash chanterelles?
Chanterelles should not be washed as they absorb water and thereby lose their aroma. Instead, they can be cleaned with a brush.
How healthy are chanterelles?
Chanterelles are rich in iron, which promotes blood formation and oxygen transport in the body. With their beta-carotene content, they also support eye health and ensure clear vision.
Can you eat chanterelles raw?
Chanterelles should not be eaten raw. These mushrooms cannot be cultivated artificially and must be collected from the forest.
How do you pick chanterelles correctly?
When collecting chanterelles, it is important to cut them off with a knife and not to pull out the root (mycelium) in order to protect the fungal network in the soil.
How do you store chanterelles in the fridge?
Chanterelles should be stored in an air-permeable container in the vegetable drawer of the refrigerator. They stay fresh there for two to three days. Alternatively, after briefly blanching, they can be frozen for up to six months.
Preparation time: 50 minutes
INGREDIENTS
For both variants:
- 1 zucchini (approx. 200 g)
- 1 onion
- 200 g chanterelles, fresh
- Olive oil
- Salt, pepper
- Chili
- 1 bunch of parsley, fresh
- 1 tsp forest mushroom – mushrooms & spices from Stay Spiced!, if available
Additional ingredients for the bacon and cheese version:
- 25 g bacon (smoked, streaky)
- 100 g grated Emmental cheese
PREPARATION
Variant with bacon and cheese:
- Halve the zucchini lengthwise and scrape out the seeds.
- Season zucchini with salt and pepper.
- Cut the bacon and onion into cubes. Leave out the bacon cubes and sauté the onions in them.
- Chop the parsley finely and sauté it a little with the onions and bacon.
- Add chanterelles to the bacon and onion mixture and fry, reserving any liquid that may form.
- Season with salt, pepper, chili and mushroom seasoning.
- Fill the chanterelle mixture into the zucchini halves and sprinkle the grated Emmental cheese on top.
- Put 1 tablespoon of olive oil in a baking dish, place the zucchini halves in it and bake in a preheated oven at 200°C (top and bottom heat) for about 30-35 minutes.
Vegan variant:
- Halve the zucchini lengthwise and scrape out the seeds.
- Season zucchini with salt and pepper.
- Cut the onion into cubes and sauté in olive oil.
- Chop the parsley finely and sauté it a little with the onions.
- Add chanterelles to the onion-parsley mixture and fry, reserving any liquid that may form.
- Season with salt, pepper, chili and mushroom seasoning.
- Fill the chanterelle mixture into the zucchini halves.
- Put 1 tablespoon of olive oil in a baking dish, place the zucchini halves in it and bake in a preheated oven at 200°C (top and bottom heat) for about 30-35 minutes.
Serve both versions together and enjoy the different flavor nuances. The strong spices and local herbs harmonize perfectly with the chanterelles and zucchini and make this dish a real culinary experience.
