Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, boulgour aux champignons de paris frais ❤. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Boulgour aux champignons de paris frais ❤ is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Boulgour aux champignons de paris frais ❤ is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook 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 ❤:
- Get 1 verre de boulgour
- Get 1 barquette de champignons de paris frais
- Prepare 1 oignon râpé
- Prepare 1 bouillon de poulet
- Get Poivre noir/1 clou de girofle/sel
- Take 2 cs beurre
- Take 2 cs d'huile
Instructions 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 for this exceptional food boulgour aux champignons de paris frais ❤ recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
