Stuffed cucumbers with chanterelles

1.

Wash the cucumber, streakypeel and thirds. Hollow out the cucumbers with a ball cutter so that a thin edge and bottom remain. Put the inside of the cucumber aside. Peel and finely dice onions.

2.

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

3.

Wash the tomatoes, quarter them and remove the seeds and add to the stock. Cut the pulp into cubes and set aside. Place the cucumber in the roasting pan and cook covered for approx. 8 minutes. In the meantime, wash and clean the chanterelles.

4.

Lift the cucumbers out of the roaster and set aside. Reduce the stock by half, pour in the cream, season with vinegar and salt. Puree fine, strain through a sieve and return to the roaster.

5.

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

6.

Continue to fry for 2-3 minutes. Season to taste with salt and pepper, remove from heat. Add diced tomatoes, spring onion rings and approx. 100 ml sauce and mix everything. Pour the chanterelle cream into the cucumber, put it back in the roaster and simmer for another 5-10 minutes over medium heat.

7.

Arrange the cucumbers on a plate.