Hello everybody, it’s Drew, welcome to our recipe page. 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 tasty. This will be really delicious.
Boulgour aux champignons de paris frais ❤ is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Boulgour aux champignons de paris frais ❤ is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must 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
- Prepare 1 barquette de champignons de paris frais
- Make ready 1 oignon râpé
- Take 1 bouillon de poulet
- Prepare Poivre noir/1 clou de girofle/sel
- Take 2 cs beurre
- Make ready 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 special food boulgour aux champignons de paris frais ❤ recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
