Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, boulgour aux champignons de paris frais ❤. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Boulgour aux champignons de paris frais ❤ is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Boulgour aux champignons de paris frais ❤ is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have boulgour aux champignons de paris frais ❤ using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Boulgour aux champignons de paris frais ❤:
- Prepare 1 verre de boulgour
- Take 1 barquette de champignons de paris frais
- Make ready 1 oignon râpé
- Take 1 bouillon de poulet
- Get Poivre noir/1 clou de girofle/sel
- Take 2 cs beurre
- Take 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 is going to wrap it up for this exceptional food boulgour aux champignons de paris frais ❤ recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
