Stuffed cucumbers with chanterelles

Ingredients

Directions

1. 1

   Wash the cucumbers, peel them in strips and cut them into thirds. Use a ball cutter to hollow out the cucumbers so that a thin edge and bottom remain. Put the inside of the cucumber aside. Peel and finely chop the onions.

2. 2

   Heat 4 tablespoons of oil in a frying pan and sauté the onions until translucent. Add the cucumber interior, sweat briefly and deglaze with 500 ml water. Add vegetable stock, bring to the boil, season with salt, pepper and 1 pinch of sugar.

3. 3

   Wash and quarter the tomatoes, remove the seeds and add to the stock. Cut the flesh into cubes and set aside. Put the cucumbers into the roaster and braise covered for about 8 minutes. In the meantime, wash and clean the chanterelles.

4. 4

   Lift the cucumbers out of the roaster and put them aside. Reduce the stock by half, add cream and season to taste with vinegar and salt. Puree finely, pass through a sieve and put back into the roaster.

5. 5

   Peel the shallot and cut into fine cubes. Cut the bacon into small cubes. Clean and wash spring onions and cut into fine rings. Heat 3 tablespoons of oil in a pan. Fry the chanterelles until golden brown, add the diced shallots and bacon.

6. 6

   Fry for 2-3 more minutes. Season with salt and pepper and remove from heat. Add tomato cubes, spring onion rings and about 100 ml sauce and mix everything. Fill the chanterelle cream into the cucumbers, put them back into the roaster and braise for another 5-10 minutes at medium heat.

7. 7

   Arrange the cucumbers on plates.