Zucchini with chanterelles in creamy garlic sauce with tomatoes
4 servings
70 minutes
Zucchini with chanterelles in creamy garlic sauce with tomatoes is a refined dish of Russian cuisine. The combination of chanterelles and juicy zucchini, enhanced by the creaminess of the sauce, creates a delightful experience. This recipe may have roots in traditional village cooking, using fresh seasonal ingredients. The dish can be served as a main or as a side to meat.
1
Cut the chanterelles into small pieces and boil for 20 minutes.
- Chanterelles: 350 g
2
While the chanterelles are cooking, we cut the zucchini into 1.5 cm cubes and chop the onion finely.
- Zucchini: 600 g
- Onion: 1 piece
3
We cut the tomatoes into small pieces and crush the garlic.
- Tomatoes: 3 pieces
- Garlic: 1 head
4
The chanterelles are ready, we drain the water, toss them into a large pan with vegetable oil, and wait for the remaining water to evaporate.
- Chanterelles: 350 g
- Vegetable oil: 2 tablespoons
5
Add onion, zucchini, and salt, and let it fry.
- Onion: 1 piece
- Zucchini: 600 g
- Salt: to taste
6
We start preparing the sauce. Melt the butter in a small pan, add the tomatoes, and simmer them for 15 minutes.
- Butter: 30 g
- Tomatoes: 3 pieces
7
Add garlic and milk, then flour, mix thoroughly, cook for another 5 minutes, don't forget to stir the zucchini with mushrooms, at the end add greens and salt; it should have a consistency like runny oatmeal.
- Garlic: 1 head
- Milk: 150 ml
- Wheat flour: 3 tablespoons
- Green: to taste
- Salt: to taste
8
Fry the zucchini, place them on a plate, and pour our sauce on top.