Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, boulgour aux champignons de paris frais ❤. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Boulgour aux champignons de paris frais ❤ is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Boulgour aux champignons de paris frais ❤ is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to 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 ❤:

1. Prepare 1 verre de boulgour
2. Make ready 1 barquette de champignons de paris frais
3. Prepare 1 oignon râpé
4. Take 1 bouillon de poulet
5. Take Poivre noir/1 clou de girofle/sel
6. Get 2 cs beurre
7. Prepare 2 cs d'huile

Instructions to make Boulgour aux champignons de paris frais ❤:

1. Commencez par brosser, éssuyer, éplucher et découper les champignons en quartier.
2. Chauffer 1 cs de beurre avec les 2 cs d'huile DNS une marmite.
3. Rajoutez champignons, oignon, bouillon, clou de girofle, laurier, thym et Assaisonnez.
4. Faites revenir pendant quelques minutes.
5. Rajoutez 1/2 verre d'eau et laissez cuire sur feu doux pendant 20 min.
6. Après rajoutez le boulgour, couvrez d'eau, couvrez et laissez cuire sur feu doux.
7. Rajoutez de l'eau au besoin.
8. A la fin de cuisson rajoutez la cs de beurre restante et bien mélanger jusqu'à ce qu'elle soit fendue.
9. Servez chaud.

So that is going to wrap this up with this special food boulgour aux champignons de paris frais ❤ recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!