John Myers
Chanterelle Casserole with Vegetables
The perfect chanterelle casserole with vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Frozen chanterelles
- 150 g Date tomatoes
- 1 Pc. Eggplant fresh
- 1 bunch Spring onions fresh
- 3 tbsp Oil
- 200 ml Vegetable broth
- 2 Pc. Eggs
- 150 g Grated Gouda
- Salt and pepper
- Thaw and drain the chanterelles. Wash the aubergine and cut into 1cm thick slices, season with salt and leave to stand for 15 minutes. Then cut into cubes. Wash the spring onions and cut into rings. Wash the tomatoes, remove the stem and cut the tomatoes in half. Heat the oil in a pan, fry the chanterelles, spring onions and aubergine in it. Pour in the broth and bring to the boil, then boil for about 3 minutes. Allow to cool. Beat the eggs with salt and pepper and mix with the chanterelle vegetables. Put everything in a baking dish and serve with the cheese. Bake in a preheated oven at 180 degrees for about 10 minutes and serve while hot.
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