Ragoût de chanterelles/Girolles with Galettini Provençale
Recipe Weight: 230g per Portion
| HILCONA Supplements Galettini Mediterran, 2 x 2.5 kg, IQF | 1.050 kg |
| Rapeseed oil | 0.015 l |
| Fresh chanterelle mushrooms | 0.400 kg |
| Onions, chopped into 3mm cubes | 0.040 kg |
| Garlic, chopped | 0.002 kg |
| White cooking wine | 0.030 l |
| Bechamel Sauce | 0.500 l |
| Full cream 35% | 0.250 l |
| Salt | 0.003 kg |
| Ground white pepper | 0.001 kg |
| Parsley, chopped | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Cook the mushrooms in the rapeseed oil
• Sweat the garlic and the onion
• Deglaze the white wine and reduce it by half
• Add the bechamel and the cream
• Let simmer and season with salt and pepper
• Serve garnished with summer vegetables such as peppers, fennel, broccoli, cauliflower and peas
• At the same time, heat the galettini in a preheated combisteamer at 95°C and 100 steam for 10 minutes
• Plate everything nicely and garnish with chopped parsley
Suggestion:
• Cook the chanterelles or girolles well! (above 100°C-the bitterness of the mushrooms will disappear)
| Nutritional values | per portion |
|---|---|
| Energy | 1250 kJ |
| Energy | 299 kcal |
| Fat | 15 g |
| - of which saturates | 8.1 g |
| Carbohydrates | 33 g |
| - of which sugar | 5.4 g |
| Fibre | 3.2 g |
| Protein | 6.4 g |
| Salt | 2.3 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.