{"id":2543,"date":"2019-10-03T09:48:25","date_gmt":"2019-10-03T09:48:25","guid":{"rendered":"http:\/\/recettes-gourmandes-de-joce.fr\/?page_id=2543"},"modified":"2024-07-31T12:59:01","modified_gmt":"2024-07-31T12:59:01","slug":"champignons-farcis-au-lard-a-lail-et-au-persil","status":"publish","type":"page","link":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/index\/entrees\/entrees-chaudes\/champignons-farcis-au-lard-a-lail-et-au-persil\/","title":{"rendered":"Champignons farcis au lard, \u00e0 l’ail et au persil."},"content":{"rendered":"

Une de mes recettes<\/em><\/u><\/span><\/span><\/span><\/p>\n

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Ingr\u00e9dients pour 2 personnes<\/em><\/u><\/span><\/span><\/span><\/p>\n

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4 gros champignons de Paris<\/span><\/em><\/span><\/span><\/p>\n

50 g de lard fum\u00e9s<\/span><\/em><\/span><\/span><\/p>\n

50 g de lard fum\u00e9 cuit<\/span><\/em><\/span><\/span><\/p>\n

2 tranches de gouda<\/span><\/em><\/span><\/span><\/p>\n

2 gousses d’ail<\/span><\/em><\/span><\/span><\/p>\n

1 petit bouquet de persil plat<\/span><\/em><\/span><\/span><\/p>\n

\u00bd c \u00e0 c de piment d’Espelette<\/span><\/em><\/span><\/span><\/p>\n

1 morceau de beurre<\/span><\/em><\/span><\/span><\/p>\n

B\u00e9chamel<\/u><\/span><\/em><\/span><\/span><\/p>\n

10 g de beurre<\/span><\/em><\/span><\/span><\/p>\n

10 g de farine<\/span><\/em><\/span><\/span><\/p>\n

100 ml de lait<\/span><\/em><\/span><\/span><\/p>\n

1 c \u00e0 s de cr\u00e8me fra\u00eeche<\/span><\/em><\/span><\/span><\/p>\n

Sel et poivre<\/span><\/em><\/span><\/span><\/p>\n

Recette de la b\u00e9chamel sur ce lien -> B\u00e9chamel<\/a><\/span><\/em><\/span><\/span><\/p>\n

<\/div>\n

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Enlever les queues des champignons, nettoyer les chapeaux et r\u00e9servez l\u00e8s. Couper la base des queues et hachez-les. Peler, d\u00e9germer et hacher finement l’ail, laver et ciseler le persil, couper le gouda en petits morceaux. Dans une po\u00eale mettre un morceau de beurre \u00e0 fondre\u00a0<\/span><\/em><\/span><\/span><\/p>\n

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Y faire suer le hachis de champignons. <\/span><\/em>Ajouter les lard, l’ail, le persil et m\u00e9langer, laisser suer quelques instants, ajouter le piment d’Espelette, saler, poivrer et m\u00e9langer.\u00a0<\/span><\/em><\/span><\/span><\/p>\n

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Arr\u00eater la cuisson et r\u00e9server. Pr\u00e9chauffer le four \u00e0 20<\/span><\/em><\/span><\/span>0\u00b0. <\/span><\/em>R\u00e9aliser la b\u00e9chamel assez \u00e9paisse, ajoutez lui la cr\u00e8me, les \u00be du gouda, saler et poivrer, <\/span><\/em>m\u00e9langer.\u00a0<\/span><\/em><\/p>\n

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Ajouter le contenu de la po\u00eale. <\/span><\/em>M\u00e9langer \u00e0 nouveau, rectifier l’assaisonnement et remplir les chapeaux des champignons de ce m\u00e9lange. R\u00e9partir dessus le reste du gouda.<\/span><\/em><\/span><\/span><\/p>\n

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Ajouter un peu de piment d’Espelette et enfourner \u00e0 200\u00b0 environ 25 minutes selon les fours et la grosseur des champignons, surveiller la cuisson et la coloration. <\/span><\/em>Servir chaud en entr\u00e9e ou encore pour un ap\u00e9ritif\u00a0<\/span><\/em><\/span>d\u00eenatoire.<\/i><\/span><\/span><\/p>\n

Bon app\u00e9tit!<\/em><\/span><\/span><\/p>\n

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\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Une de mes recettes Ingr\u00e9dients pour 2 personnes 4 gros champignons de Paris 50 g de lard fum\u00e9s 50 g de lard fum\u00e9 cuit 2 tranches de gouda 2 gousses d’ail 1 petit bouquet de persil plat \u00bd c \u00e0 c de piment d’Espelette 1 morceau de beurre B\u00e9chamel 10 g de beurre 10 g … <\/p>\n

Lire la suite<\/a><\/p>\n","protected":false},"author":2,"featured_media":83913,"parent":183,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2543","page","type-page","status-publish","has-post-thumbnail","hentry","nodate","item-wrap"],"_links":{"self":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/2543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/comments?post=2543"}],"version-history":[{"count":5,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/2543\/revisions"}],"predecessor-version":[{"id":88308,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/2543\/revisions\/88308"}],"up":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/183"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media\/83913"}],"wp:attachment":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media?parent=2543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}