Cucumber with mushroom filling
- 2 cucumber (approx. 350 g)
- 8 slices breakfast bacon
- 1-2 EL clarified butter
- 1 onion
- 200 g Carrots
- 300 g Chanterelles
- 1 Dill stick
- some stalks of chives
- 2 EL Butter
- Salt
- Pepper
- 2 EL Crème fraîche
- Chive flowers
90 minutes
light
- 1.
- Cucumbers peel, cut into 8 pieces, hollow out each. Wrap with bacon and fry all over in 1-2 tablespoons of hot lard, remove again. Peel and finely dice the onion. Peel, wash and finely dice the carrots.
- 2.
- Carefully clean and wash the chanterelles, cut a little smaller depending on the size. Wash herbs. Chop dill, chives incut small rolls. Melt the butter in the frying fat. Sauté onion and carrot cubes in it.
- 3.
- Add the mushrooms, fry for 5 minutes. Season with salt and pepper. Stir in the herbs and crème fraîche, season again to taste. Place the cucumbers on the oven's drip pan. Fill with the mushroom mixture.
- 4.
- If there is anything left, simply spread it around the cucumber. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Garnish with chive flowers. Yogurt, seasoned with horseradish and lemon, tastes good with it.
1 person approx:
- 190 kcal
- 790 kJ
- 6 g protein
- 15 g fat
- 6 g carbohydrates
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