R\u00e9dacteur Sylvie AUTUN<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 10
Temps de cuisson: 15 minutes
temps de refroidissement: 2 heures<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Dans une sauteuse, faire revenir doucement pendant 5 minutes les oignons sans les faire griller<\/p>\n\n\n\n Ajouter les champignons, les jus de citron, le vin blanc, le laurier un peu de thym, du sel et du poivre.<\/p>\n\n\n\n Couvrir et faire bouillir pendant 10 minutes en faisant attention que le liquide ne r\u00e9duise pas trop.<\/p>\n\n\n\n Laisser refroidir au r\u00e9frig\u00e9rateur et servir tr\u00e8s frais<\/p>\n","protected":false},"excerpt":{"rendered":" R\u00e9dacteur Sylvie AUTUN Nombre de parts: 6Temps de pr\u00e9paration: 10Temps de cuisson: 15 minutestemps de refroidissement: 2 heures Ingr\u00e9dients:1 kg 200 de champignons de Paris150 g d’oignons\u00bd d’un verre d’huile1 + \u00bd verre de vin blanc2 jus de citron1 feuille … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-5160","post","type-post","status-publish","format-standard","hentry","category-entrees-froides"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5160"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5160\/revisions"}],"predecessor-version":[{"id":5161,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5160\/revisions\/5161"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg 200 de champignons de Paris
150 g d’oignons
\u00bd d’un verre d’huile
1 + \u00bd verre de vin blanc
2 jus de citron
1 feuille de laurier, un peu de thym sel poivre<\/p>\n\n\n\n
\u00c9plucher, laver et couper les champignons en lamelles
Faire de m\u00eame pour les oignons<\/p>\n\n\n\n