Champignons farcis au fenouil

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Champignons farcis au fenouil. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Champignons farcis au fenouil is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's simple, it's quick, it tastes yummy. They're nice and they look wonderful. Champignons farcis au fenouil is something which I have loved my entire life.

Many things affect the quality of taste from Champignons farcis au fenouil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Champignons farcis au fenouil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Champignons farcis au fenouil is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Champignons farcis au fenouil estimated approx 12 minutes.

To begin with this recipe, we have to prepare a few components. You can cook Champignons farcis au fenouil using 8 ingredients and 9 steps. Here is how you can achieve it.

Une recette sans gluten, sans produits laitiers qui s’adapte aux légumes disponibles : aujourd’hui c’est fenouil, mais on peut essayer carotte, courgette, poivron ou… chou fleur !

Ingredients and spices that need to be Take to make Champignons farcis au fenouil:

1. 4 champignons à farcir
2. 1 fenouil
3. 1 échalote
4. 1/2 gousse d'ail
5. 1 c à soupe persil haché
6. 1 c à soupe graines de tournesol
7. 1 c à soupe huile d'olive
8. sel, poivre

Steps to make to make Champignons farcis au fenouil

1. Préchauffe le four Th 7 (210°C/400°F) et enlève les pieds de champignons pour les hacher finement.
2. Émince l'échalote, passe l'ail au presse-ail et hache le persil.
3. Dépose les têtes de champignons (côté pied vers le bas) dans un plat et enfourne pour 10 minutes.
4. Dans une poêle, fais chauffer l'huile d'olive pour y faire revenir en douceur les queues de champignons hachées.
5. Quand l'eau est évaporée, ajoute l'échalote et l'ail et laisse blondir quelques minutes.
6. Découpe le fenouil en très petits morceaux ou râpe-le.
7. Coupe le feu et mélange avec le fenouil, le persil haché, les graines de tournesol, le sel et le poivre.
8. Sors les têtes de champignons cuites du four et garnis-les de farce.
9. Tu peux les servir en entrée chaude ou froide, ou en accompagnement. Pour ma part, c'était avec les filets de poulet pochés 😉.

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