Best Zucchini With Chanterelle Mushrooms Recipes

ZUCCHINI MUSHROOM BAKE

Steps:

• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

SKILLET ZUCCHINI AND MUSHROOMS

Steps:

• Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
• Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
• Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
• Stir in the onions and cook for 2 minutes, or until just softened.
• Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
• Stir in garlic and herbs; cook for 20 seconds.
• Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
• Pour in the vegetable broth and cook for 2 minutes.
• Taste for salt and pepper and adjust as needed.
• Remove skillet from heat.
• Sprinkle with parsley and parmesan; serve.

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.