Zucchini and Egg Mushroom Pan

For the zucchini mushroom pan, clean the mushrooms dry, possibly using a brush to help. Cut larger ones in half or into pieces. Remove blossoms and stalks from zucchini and cut in half lengthwise. Cut into slices, salt and let stand in water for 15 minutes. Pat dry with kitchen paper. Finely chop onion and marjoram leaves.

Heat oil in a pan and fry onions until golden. Add chanterelles and marjoram and sauté until all liquid has evaporated.

Heat oil in a second pan and sauté zucchini slices. Add to the mushrooms and pour in the cream. Season with pepper. Let it boil down and serve the zucchini mushroom pan sprinkled with grated parmesan.

Preparation Tip:

You can make a wonderful pasta sauce from the recipe for zucchini and egg mushroom pan: use a little more cream and season with salt and pepper.

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