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Champignon noir
A conserver dans un endroit sec
Faire tremper dans de l'eau tiède 15 minutes. Egoutter, puis plonger dans de l'eau bouillante pendant 10 minutes. Rincer à l'eau courante dans une passoire. Se préparent comme des champignons frais : à la provençale, en garniture de viande, gibier ainsi que mélangés avec vos plats de pâtes, vol au vent ... Si les champignons sont destinés aux omelettes, les faire cuire à la poêle quelques minutes avant d'y verser les oeufs battus.
Affinage : T&T FOODS - ZI DE LA DOLLER - 68116 GUEWENHEIM
Réf. 1626710EAN 8936033800169
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Champignons noir
- 80 g
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2,79€