Zucchini rolls with chanterelles

Cooked zucchini rolls with chanterelles

Chanterelles! Oh, chanterelles!!! Cooked with them two days in a row, and they still do not run out. Can't keep them long. And then, by chance, I bought two wonderful zucchini in the store, and somehow it all came together in a savory snack... And the occasion came up right away:)))
Author of the recipe

Ingredients for zucchini rolls with chanterelles

Zucchini (medium) - 2 pcs
Carrots (medium) - 1 pc
Onions (medium) - 2 pcs
Mushrooms (chanterelles) - 300 g
Garlic (2-3 (to taste)) - 2 clove
Greens (dill and parsley) - 1 bunch.
Salt - to taste
Black pepper - to taste
Coriander (ground) - to taste
Mayonnaise - 1 tablespoon

How to cook zucchini rolls with chanterelles step by step with photos

	Wash and dry the zucchini and cut lengthwise into thin slices with a vegetable slicer. Spread out on a baking tray greased with oil and place in a hot oven for 15-20 minutes.
	Remove from the oven, lightly salt and transfer to a flat plate. Do the same with all the plates.
	While the zucchini is baking prepare the stuffing. Chop the onion and grate the carrot. Thoroughly peel chanterelles (or other delicate wild mushrooms: beech mushrooms, butter mushrooms, morels) from forest garbage, trim their stems a bit, Then wash them gently in water, or better under running water.
	Fry onion in vegetable oil until golden brown.
	Add carrots and sauté all together until soft. Then put them in a bowl.
	Pour the mushrooms into the pan, season with salt and pepper. Fry until all the liquid has evaporated and the mushrooms are tender.
	Add the mushrooms to the carrot and onion mixture.
	Cool the stuffing, add crushed garlic, herbs, to taste and if desired, ground coriander and nutmeg. Stir it up . This stuffing can be used as a Lenten version of the dish.
	Outside of Lent you can add mayonnaise to the stuffing for juiciness.
	Spread a thin layer of stuffing on cooled zucchini plates.
	Roll into rolls and put in shape.