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Chanterelle & zucchini casserole

Ingredients

For 4 servings

  • 400 g green beans
  • 500 g zucchini
  • 300 g chanterelles
  • 1 tablespoon oil
  • 1 onion
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 200 g heavy cream
  • 200 ml broth
  • 100 g grated cheese
  • A handful of parsley

Preparation video

Clean the green beans and boil for 10 minutes until tender. Cut the zucchini into medium-sized cubes, cut the green beans into three pieces, and clean and finely chop the chanterelles. Heat the oil in a pan and sauté the chopped onion until golden. Add the tomato paste, flour, heavy cream and broth, and stir continuously until a creamy sauce forms. Arrange the chopped vegetables in a baking dish and pour over the prepared sauce. Sprinkle with grated cheese and bake at 180 °C for approximately 35 minutes. Once ready, let the casserole cool slightly and sprinkle with chopped parsley.

Chanterelle & zucchini casserole

Preparation

Moderate 1h 25min

Clean the green beans and boil for 10 minutes until tender. Cut the zucchini into medium-sized cubes, cut the green beans into three pieces, and clean and finely chop the chanterelles. Heat the oil in a pan and sauté the chopped onion until golden. Add the tomato paste, flour, heavy cream and broth, and stir continuously until a creamy sauce forms. Arrange the chopped vegetables in a baking dish and pour over the prepared sauce. Sprinkle with grated cheese and bake at 180 °C for approximately 35 minutes. Once ready, let the casserole cool slightly and sprinkle with chopped parsley.

Chanterelle & zucchini casserole

Chanterelle & zucchini casserole
1h 25min Moderate

Ingredients

For 4 servings

  • 400 g green beans
  • 500 g zucchini
  • 300 g chanterelles
  • 1 tablespoon oil
  • 1 onion
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 200 g heavy cream
  • 200 ml broth
  • 100 g grated cheese
  • A handful of parsley

Preparation

Clean the green beans and boil for 10 minutes until tender. Cut the zucchini into medium-sized cubes, cut the green beans into three pieces, and clean and finely chop the chanterelles. Heat the oil in a pan and sauté the chopped onion until golden. Add the tomato paste, flour, heavy cream and broth, and stir continuously until a creamy sauce forms. Arrange the chopped vegetables in a baking dish and pour over the prepared sauce. Sprinkle with grated cheese and bake at 180 °C for approximately 35 minutes. Once ready, let the casserole cool slightly and sprinkle with chopped parsley.