John Myers
Ingredients for 4 servings:
- 20 mushrooms
- 4 zucchini
- 500 ml milk
- 250 ml Hollandaise sauce, e.g. according to a recipe from the database
- 5 pinch(s) herb salt
- 1 tsp, leveled curry powder
- 1 tsp, leveled cumin
- 1 tsp, heaped turmeric
- 50 g butter
- e.g. grated cheese or breadcrumbs
- Salt
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
vegetarian, simple
Blanch the washed zucchini, which have been sliced 1 cm thick, in salted water for about 4 minutes. Meanwhile, slice the mushroom stems into 1 cm thick pieces and arrange them in a greased baking dish. Arrange the blanched zucchini in the baking dish, place the mushrooms round-side down on the zucchini bed, and season with salt. Mix the rest of the zucchini water with the milk, curry powder, turmeric, cumin (ground in a mortar), and hollandaise sauce, and heat until softened (but do not boil). Spread this sauce in the baking dish, making sure the mushrooms are fully covered. Sprinkle with cheese or breadcrumbs. Bake on the middle rack of the oven at 200°C (top/bottom heat) for 20-30 minutes. Note: The best mushrooms to use are wood or meadow mushrooms with large, firm heads. However, young porcini mushrooms, birch mushrooms, and chanterelles also taste excellent.
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