Summary

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

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Instructions

1. Soak the boletus in warm water for about 30 minutes (the longer the better). Catch the soaking water and sift well.
2. 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.
3. Cook everything al dente, pour in the cream and add the thyme. Bring to the boil again and season with salt and pepper.