Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 zucchini
- 25 g porcini mushrooms, dried
- Water for soaking
- 1 small chilli pepper (s), finely diced
- 8 half tomato (s), dried, finely diced
- 2 cloves garlic, thinly sliced
- 1 stalk rosemary, very finely chopped
- 2 stalks thyme, the torn leaves
- 1 tablespoon olive oil
- some water (mushroom soaking water)
- 1 dl cream
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Soak the boletus in warm water for about 30 minutes (the longer the better). Catch the soaking water and sift well.
- Cut the zucchini into slices and fry them with the garlic slices in hot olive oil. Add the chilli, porcini mushrooms, tomato cubes and the rosemary and deglaze with a little soaking water of the porcini mushrooms.
- Cook everything al dente, pour in the cream and add the thyme. Bring to the boil again and season with salt and pepper.
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