Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, boulgour aux champignons de paris frais ❤. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Boulgour aux champignons de paris frais ❤ is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Boulgour aux champignons de paris frais ❤ is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have boulgour aux champignons de paris frais ❤ using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Boulgour aux champignons de paris frais ❤:
- Get 1 verre de boulgour
- Get 1 barquette de champignons de paris frais
- Make ready 1 oignon râpé
- Take 1 bouillon de poulet
- Make ready Poivre noir/1 clou de girofle/sel
- Prepare 2 cs beurre
- Get 2 cs d'huile
Steps to make Boulgour aux champignons de paris frais ❤:
- Commencez par brosser, éssuyer, éplucher et découper les champignons en quartier.
- Chauffer 1 cs de beurre avec les 2 cs d'huile DNS une marmite.
- Rajoutez champignons, oignon, bouillon, clou de girofle, laurier, thym et Assaisonnez.
- Faites revenir pendant quelques minutes.
- Rajoutez 1/2 verre d'eau et laissez cuire sur feu doux pendant 20 min.
- Après rajoutez le boulgour, couvrez d'eau, couvrez et laissez cuire sur feu doux.
- Rajoutez de l'eau au besoin.
- A la fin de cuisson rajoutez la cs de beurre restante et bien mélanger jusqu'à ce qu'elle soit fendue.
- Servez chaud.
So that’s going to wrap it up with this special food boulgour aux champignons de paris frais ❤ recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
