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Pockets filled with meat served with zucchini and chanterelle mushroom sauce
Ingredients
The product needed for this recipe: Pockets Filled with Meat200 g chanterelle mushrooms
250 ml half-fat cream (18 % fat content)
80 g onions
200 g zucchini
1 cube mushroom stock
50 g butter
seasoning: salt and pepper
Cooking method:
Cut the zucchini into strips of 4cm x 0.5 cm and blanch with boiling water. Wash the mushrooms and cook in butter with the onion sliced into half rings. Next, combine with the cream and mushroom stock cube. Continue to cook for about 15 min. When almost ready, season using salt and pepper. Top cooked pockets with hot sauce.
