Take advantage of fresh chanterelle mushrooms when you can get them and combine them with zucchini for this delicious side.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 shallot , minced
- 1 cup fresh chanterelle mushrooms , cleaned and quartered, or more to taste
- 1 teaspoon cornstarch
- 0.25 cups water
- 2 pounds zucchini , sliced
- 2 pinches salt and freshly ground black pepper to taste
Instructions
-
1
Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
-
2
Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.
Nutrition Facts
Per serving
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