Recipe: Chanterelle stuffed round zucchini

Ingredients

• 9 round zucchinis
• 300 g of buckwheat
• 300 g of chanterelles, washed and cleaned
• 2 red onions, diced
• a few branches of fresh rosemary
• one tbsp. of butter
• 1/3 cup of dry red wine
• salt and pepper, to taste

Method

• Cut tops off the zucchinis and scoop the flesh - you can use it to make another dish.
• Sprinkle the inside with salt and set aside.

• Cook the buckwheat.
• Melt butter in a large skillet, add onion and saute it.
• Add rosemary leaves. After about a minute add chanterelles.
• Cook over moderate heat for about 5.
• Add wine and simmer for another 3-4 minutes.
• Add buckwheat and mix. Season with salt and pepper. Remove from heat.

• Stuff the zucchinis and cover with tops.
• Bake at 180C for about 40 minutes.