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Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar

Salted, Gluten free, Brunch

Ingredients

Recipe for 4 persons

Cassolette

325 Gr
Smoked bacon
1 Kg
Button mushrooms
100 Ml
Balsamic vinegar
8 Sprig(s)
Flat parsley
4 Clove(s)
Garlic

Arugula

1 Handful(s)
Arugula salad
1 Ml
Apple cider vinegar
1 Ml
Olive oil

Plating

200 Gr
Goat cheese bûchette
3 Tbsp
Pine nuts
  • Salt and pepper
Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar

Preparation time: 30 min

Preheat your oven at 400 °F

  • Prep

    Wash and finely chop the parsley.
    Peel and chop the garlic.
    Mix together and put aside in the fridge.

    Dice the bacon.

    In a hot skillet, brown the pine nuts to roast them.

    Clena th emushrooms with a wet table cloth and cut in halves.

    Crumble to goat cheese with a fork or your fingers.

  • Cassolette

    In a hot skillet, cook the bacon and remove the fat threw a strainer.

    In the same skillet, cook the mushrooms for 3 minutes, deglaze with balsamic vinegar. Mix with a wooden spoon. Bake in the oven for 10 to 15 minutes.

    When ready to serve, mix the mushrooms with the bacon cubes and the parsley.

  • Arugula

    When ready to serve, mix in a bowl the salad with a dash of olive oil, the cider and season with salt and pepper.

     

  • Plating

    In a little cassolette, start with mushrooms and bacon, add pieces of goat cheese, cover with salad and garnish with pine nuts.

If you use salted bacon, blanch for 3 minutes in boiling water before.

Voilà une cassolette qui peut faire des heureux dans le déroulement d'un brunch.

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