Chanterelles for a vegetarian dinner

Chanterelles are relatively high in vitamin C, very high in potassium, and among the richest sources of vitamin D known. Photo by Project 404 @Flickr

Over the weekend I found myself in front of the vegetable stand in the supermarket and this time they had a little bit different offer: chanterelle! I immediately had an image in my mind of a creamy sauce with hot boiled potatoes and some aneth over all of it.  That is my childhood image of chanterelle.. Not everybody feels the same about “spoiling” such a beautiful mushroom, so I tried it in a different way. The result was good. Not as in my childhood, but good for a grown-up person 🙂

For 2 persons I used:

  • 3 medium sized potatoes
  • 1 zucchini
  • 2 carrots
  • 2 eggs
  • a bit of flour
  • 1 red onion
  • 400g chanterelle
  • olive oil (or butter) for cooking
  • all kind of spices (as usual – according)

Proceeding:

  • Peel the carrots and potatoes
  • Grate zucchini,  carrots and potatoes, mix them together with 2 eggs, flour and spices
  • Cut onion into small pieces
  • Use 2 pans: 1 for cooking onions until they get soft, then adding chantarelle and spices you feel are appropriate (I used salt, lemon pepper, a bit of soy sauce), cook all that on a moderate heat for about 10 minutes (or until it is done to your liking)
  • from grated vegetables make small pancakes (I used a special form that makes them all the same size. Felt like almost a real chef there for a bit :))), bake them on a moderate heat for about 4-6 minutes on each side.
  • make layers of pancakes and mushrooms and serve hot.

And as usual: enjoy! 🙂

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