Mushrooms At The Greek.

Occasionally I spot a form and put it down Buy Bulk Shrooms in the reverse of my mind for a many months. In fact, further than a time for this form for Greek mushrooms spotted on one of my favorite blogs, Cuisine de Gut!

It was really too good indeed if I demanded constituents as frequently! So the coriander seeds turned into ground seeds, the saffroninto.turmeric( LoL), the fresh onion into a classic onion and despite everything, what a great form! Thanks to Gut for this lovely starter full of flavors, which awakens the taste kids! It's a dish that has taste for sure)

I realize that I've a lot of Greek fashions to publish, I do not know why this time at a time when everyone is putting Brazil in the limelight, it's Greece that has raided my kitchen) It must be said that football leaves me unmoved x)

Either, I lately offered you the succulent tzatziki for an aperitif or a super good starter!

Another tomato mushroom form?

The mushroom croque- monsieur is veritably nice, to be enjoyed with a good green salad.

Then's a good incident, light and delicious for meat or fish. This fried mushrooms with olives comes from the Cuisine de Goût blog of my web friend Gut.Encooooore you say to me, and I can understand you.But I noway get tired of testing his fashions which correspond so important to my tastes.

These visage- fried mushrooms are mixed with diced olives, garlic and parsley. Gut also adds breadcrumbs and anchovies to it, which I did not have on hand but I am sure it would have been succulent with it. With further character since the anchovy is a veritably delicious component, but veritably good I am sure.

you can test with your eyes closed my mushroom croque- monsieur or our friend Gordon Ramsay's ricotta- stuffed mushrooms!



                                

During a short period of the time, our forestland offer us little ambrosial gifts. Last Thursday, we picked the first morels! We also set up wild asparagus, so it sounded natural to bring them together in this succulent morel and asparagus courtesan.

still, wild asparagus( at least this species, because there are several) is especially common in the South, If morels are set up throughout France. It grows in March- April on small thorny backwoods at the end of a veritably long stem.

They really look like thin green asparagus. Traditionally in the kitchen we make the wild asparagus omelette, but this time I wanted to change it by pairing it with this succulent mushroom that's the morel.

For this form, I went back to my way of making the morel sauce which is a safe bet, really redundant. I added my asparagus, let this medication cool, and I added a beaten egg to it to produce the device of a quiche, deliciously seasoned with morels and asparagus. I made a good shortcrust confection by hand to which I added diced parsley for further flavor( I liked it a lot to do it again!)

A really veritably good starter with our succulent little discoveries!

Pizza with ham, mushrooms and well- done egg.

Nothing is easier than a good beating for your manual pizza! With the timber pizza, we bring together mushrooms, onions, bacon bits and indeed a many strips of ham because we're greedy. Result, a veritably complete pizza with lots of good effects. And the soft and crisp handwrought pizza dough to eclipse it all off!

So I will make myself a calzone pizza again to enjoy this indeed softer dough than with the robot.

The icing on the cutlet, or rather the egg on the pizza, is the little trick to have a impeccably cooked egg A well- cooked white, a watery thralldom . Too easy. We separate the white from the thralldom ! We cook the white with the pizza, and hop hop at the last moment, we add the thralldom . Neither seen nor known, I am confusing you, it's beautiful and it's good.

I did not have any parsley on hand for the flora, but I had some nice Italian arugula so the occasion was too good! This pizza really made us happy.

Delicious croque- monsieur with mushrooms and tomato.

We loved this epicure croque- Monsieur with mushrooms, the form of which I( again!) set up on Gourmand magazine n ° 284 6 basics, 100 fashions. I assure you I'll not make the 100 fashions but I must say that there are numerous that have caught my eye! They're each simple and mouthwatering, you would have to be delicate not to be tempted)

Oh me when I buy a book or a cooking magazine I make a profit snappily huh. I am not at all the type to forget it in a corner, poor cabbage. either, this is the condition set by Chéri for my little daily pleasure cuisine magazines yes, but on condition of making good fashions with them!

So after my scapegoat's rubbish croque- monsieur I had some chuck.

left over, it was the perfect occasion. So then's this veritably nice croque- Monsieur form that completes my little collection!

Still with my inverted air confection, moment I offer you mushroom vol- au- articulation! We wanted to try the timber mushrooms in jars since the season for enough chanterelles is far behind us. But if you have fresh mushrooms when you read this composition do not vacillate of course, it'll be much better) You can also use button mushrooms!

But I must say that indeed if the mushrooms in jars are far from having the flavor of fresh, we still enjoyed ourselves with this succulent form.

My little redundant tip for an original mushroom stuffing Two soupspoons of plain Philadelphia rubbish! You don't repeat it huh? 

Don't vacillate to consult my composition on the assembly of the vol- au- articulation if necessary! And for a maritime interpretation, the seafood vol- au- reflections are a real delight!