Recipe: Zucchini Stuffed With Black Trumpet Mushrooms
Amount
Ingredient
1
Ounce(s)
*black trumpet mushrooms, reconstituted
2
Tablespoon(s)
butter
3
shallots, diced
1
package frozen peas, thawed
2
Tablespoon(s)
sour cream
1
Pinch(es)
cayenne
4
zucchini, cut in half
1/2
Cup(s)
white wine
1
Tablespoon(s)
vegetable oil
romano cheese to taste
salt and pepper to taste
1
Pinch(es)
nutmeg
1
Pinch(es)
thyme
Directions:
Saute the shallots in butter over medium heat for three minutes. Add the black trupet mushrooms and toss to coat, cook for 5
minutes. Set aside. In a blender puree the peas and sour cream. Add the pea puree to the mushrooms along with the cayenne, nutmeg and thyme. Stir well
and set aside.
Scoop out the insides of the zucchini, leaving a thick shell. Place the scooped out zucchini in a frying pan so that the 8 halves just fit. Pour in the
wine, oil, some salt and pepper and add enough water to cover the zucchini. Bring to a boil and cook the zucchini for three minutes. Remove the zucchini
and let them drain. Stuff the zucchini with the pea-mushroom mixture and sprinkle with cheese. Bake at 400 for 10 minutes.
