Vegetarian — dried or fresh
Chayote hash with morels and truffles
A delicate vegetarian dish in which meltingly tender chayote meets morels and truffle. Argan oil adds a subtle finishing touch.
- Serves
- Serves 4
- Preparation
- 30 min
- Cooking
- 45 min
Ingredients
Method
Cook the whole chayotes in a large pan of water, without peeling or cutting them, to make cooking easier.
Check the cooking by inserting a knife blade: it should reach the centre without meeting any resistance.
Drain them, peel them, then dice the flesh into small cubes.
Cut a few very fine truffle slices for decoration and chop the remainder into small pieces.
Rehydrate the dried morels in cold water if necessary, drain them, then slice them into strips.
Fry the chayote cubes and morels with a little parsley, season lightly with salt and pepper, then add the truffle pieces.
Continue cooking over a low heat, covered, for about 5 minutes. Turn off the heat, add a teaspoon of argan oil and stir gently.
Arrange in rings, decorate with the truffle slices and tiny morels, then serve immediately.