CREAMY MUSHROOM ROASTS WITH RUNNING EGG

  • Servings : 2
  • Preparation : 8 minutes
  • Cook time : 5 minutes
  • Calories : 350 cal
  • Carbohydrate : 30 g
  • Lipid : 17 g
  • Fiber : 8 g
  • Protein : 20 g
Découvrez la recette de Mélanie Marchand pour le blogue d'Isabelle Huot Docteure en nutrition.

Ingredients

  • 15 ml (1 tsp) of olive oil
  • 1 pack of 227 g of Paris mushrooms, trenches
  • 1 clove of garlic, chopped
  • 45 ml (3 tbsp) of green onion, chopped
  • 30 ml (2 tbsp) by Vincotto or Porto
  • Salt and pepper, with taste
  • 2 Slices of whole wheat bread, grilled
  • 60 ml (1/4 cup) of hummus
  • 2 poached eggs calf (5 minutes)


Steps

1 - In a large skillet, heat the oil. Cook the mushrooms for 3 to 5 minutes, or until beautiful coloring. Season.


2 - add the garlic and the green onion then cook 1 Minute.


3 - Deglaze with the Vincotto and remove from the heat.


4 - Mix until everything is creamy.


5 - on roasts, extend du Hummus.


6 - Add sautéed mushrooms and garnish with a poached egg.


7 - die yellow and taste!




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2 comments


  • Isabelle Huot

    @Jacqueline : Bonjour Jacqueline, merci beaucoup pour votre commentaire! :)


  • Jacqueline Soucy

    Pour Isabelle une petite pouding au chocolat si tu veux essayer super bon 5 œufs cuits à la coques 1/2 tasse un peu plus de lait végétal au choix 1/4 de tasse erytritol 2 c .s. De poudre de coco un peu vanille 1/2 c .t. Canelle un peu sel mixer avec un bras mixeur,sa prends 10 min.à faire et tellement bon


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