Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, boulgour aux champignons de paris frais ❤. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Boulgour aux champignons de paris frais ❤ is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Boulgour aux champignons de paris frais ❤ is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook 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 ❤:
- Make ready 1 verre de boulgour
- Make ready 1 barquette de champignons de paris frais
- Make ready 1 oignon râpé
- Take 1 bouillon de poulet
- Take Poivre noir/1 clou de girofle/sel
- Make ready 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 exceptional food boulgour aux champignons de paris frais ❤ recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
