- 1 3/4 pounds [800 g] zucchinis
- 8 3/4 ounces [250 g] fresh button mushrooms
- 2 shallots
- 2 tablespoons [30 g] butter
- 7 ounces [200 mL] heavy cream
- 3 egg yolks
- 1 teaspoon [5 mL] curry powder
- Salt and pepper, to taste
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- Wash and dry zucchinis.
- Clean mushrooms.
- Slice zucchinis into 1/8 to 1/4-inch [5 to 1-mm] tick slices.
- Mince mushrooms and shallots; reserve.
- Blanch zucchini slices in hot, boiling salted water for approximately 5 minutes; drain.
- Into a frypan, melt butter; melt shallots and mushrooms for 5 minutes.
- Preheat broiler.
- Mix together zucchini slices, minced mushrooms and minced shallots, into an oven-proof dish.
- Whip or beat together cream, egg yolks, curry powder, salt and pepper.
- Pour all over vegetables.
- Broil for 8 to 10 minutes, but not too near the heat source.
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