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