Marina wrote:
Yowie wrote:

so if you do post a recipe please be
careful as to the newsgroup line.

It's mushroom season, and this is a good year for forest mushrooms.
The shops are full of chanterelles, especially. Mmmm! This is is a
very simple dish I made the other day:

Zucchini au gratin

1 large zucchini/marrow (make sure it's fresh - it has to be hard as a
rock - or it will taste bitter)
½ litre chanterelles
olive oil
1 large onion
salt, pepper
Parmesan or other strong cheese

Trim the ends off the zucchini/marrow and cut it in half lengthwise.
With a spoon, scoop out the innards and chop the pulp. Sprinkle with
salt and set aside. Sprinkle some salt on the halves and set aside to
'weep'.

Chop the chanterelles roughly. Put them in a dry, hot frying pan. Let
them cook in their own juices until the pan is almost dry, then add
the chopped zucchini pulp and cook until the pan is almost dry again.
Add oil and the chopped onion. Cook until the onion is soft. Add salt
and pepper.

While the filling is cooking, pre-bake the zucchini halves for 5
minutes in the oven at 200 C. Take them out, scoop the filling into
the halves, sprinkle cheese on top, and gratinate for 15 minutes or
until the cheese has melted. Serve with new potatoes and a salad.

When I make this in the winter, I have to use factory-grown mushrooms,
and to spice it up, I add some chili powder to the filling. But these
fresh chanterelles are so mild in taste, I don't want to spoil them
with too many spices.

Sounds delicious!

If you can get yellow (crookneck) squash try this southern US specialty.
Squash casserole:

2 c. sliced yellow (crookneck) squash
1 c. grated Parmesan cheese
1 c. cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. butter
2 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Place the squash in a 1-1/2 quart baking dish. Combine remaining ingredients
and gently stir into the squash. Bake at 350F for 1 hour until set. Serves
6

YUM and YUMMER