Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, boulgour aux champignons de paris frais ❤. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Boulgour aux champignons de paris frais ❤ is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Boulgour aux champignons de paris frais ❤ is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook boulgour aux champignons de paris frais ❤ using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Boulgour aux champignons de paris frais ❤:
- Prepare 1 verre de boulgour
- Get 1 barquette de champignons de paris frais
- Take 1 oignon râpé
- Prepare 1 bouillon de poulet
- Take Poivre noir/1 clou de girofle/sel
- Get 2 cs beurre
- Prepare 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 this up with this exceptional food boulgour aux champignons de paris frais ❤ recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
