PAN-FRIED CHANTERELLE MUSHROOMS WITH ZUCCHINI AND GNOCCHI

PAN-FRIED CHANTERELLE MUSHROOMS WITH ZUCCHINI AND GNOCCHI image

Number Of Ingredients 15

GNOCCHI:
9 ounces peeled potatoes
1 1/3 ounces flour
1 tbsp chopped parsley
CHANTERELLES & ZUCCHINI:
14 ounces chanterelle mushrooms
2 small zucchini
1 shallot
Olive oil
2 ounces butter
1 small bunch chopped, rolled pasley
2 cloves garlic
2/3 ounce dried ceps
dash of white wine
salt and pepper

Steps:

GNOCCHI: cut potatoes into pieces and boil them in salted water. Drain and mash well. Add the parsley and flour and mix well again. Roll the resulting dough into a log cylinder and cut into small sections. Seal each section by tapping with a fork. Simmer the sections for 3 minutes in salted water. Drain and sprinkle with olive oil. CHANTERELLES & ZUCCHINI: Clean the chanterelles. Quarter the zucchini lengthwise and then cut into small triangles. Peel and chop the shallot and garlic. Finely chop the dried ceps. In a large pan, melt 1 ounce butter. Over high heat, saute the chanterelles and zucchini for 5 minutes. add salt and pepper to taste. Add the garlic, shallot, ceps, and 2 tablespoons of oil. Stirring often, continue frying for 1 to 2 minutes. Add 1 cup water. Stir. Add the remaining butter and check the seasoning. Turn the heat to medium and simmer for 2 minutes. Turn the heat low to keep the mixture warm. Add the gnocchi and chopped parsley. Add a dash of white wine just before serving.