December 18, 2017
CHANTERELLES COOKIES
CHANTERELLES COOKIES
(Cookies aux chanterelles)
Yes, cookies with chanterelles. It is so yummy you have no idea! But why eat mushrooms in a cookie shape? Because when you have a leftover with just 100 grams, you obviously have not enough for everyone. Including the mushrooms in a biscuit or a flan is a very nice way of sharing them with others… If you cannot find chanterelles, go for any forest mushrooms…
Wine pairing : Bergerac (White) from the South West.
CHANTERELLE COOKIES
For 12 cookies
200 g self-rising flour
100 g melted butter
1 egg beaten
1 garlic clove crushed
100 g chanterelles mushrooms diced
A few springs parsley finely chopped
Butter for the pan
Brown the garlic and parsley in a pan with a little bit of butter under a high heat.
Add the mushrooms and cook for a few minutes.
Set aside to let it cool down.
Meanwhile, in a bowl, mix the flour with the butter and the egg.
Incorporate the mushrooms mixture and form a ball with the dough.
Set aside in the fridge for 30 minutes.
Preheat your oven to 180 °C.
Form 12 little balls with the dough and put them on a baking paper.
Put in the oven for 15 minutes.
100 g melted butter
1 egg beaten
1 garlic clove crushed
100 g chanterelles mushrooms diced
A few springs parsley finely chopped
Butter for the pan
Brown the garlic and parsley in a pan with a little bit of butter under a high heat.
Add the mushrooms and cook for a few minutes.
Set aside to let it cool down.
Meanwhile, in a bowl, mix the flour with the butter and the egg.
Incorporate the mushrooms mixture and form a ball with the dough.
Set aside in the fridge for 30 minutes.
Preheat your oven to 180 °C.
Form 12 little balls with the dough and put them on a baking paper.
Put in the oven for 15 minutes.
Cookies aux chanterelles
Pour 12 cookies
200 g de farine tamisée
100 g de beurre mou
1 œuf battu
1 cuil. à café de levure
1 gousse d’ail émincée
100 g de chanterelles coupés en morceaux
Quelques branches de persil finement émincés
Beurre pour la poêle
Faites revenir l’ail, le persil et les chanterelles dans une poêle avec un peu de beurre à feu vif pendant quelques minutes.
Réservez puis laissez refroidir.
Pendant ce temps, mélangez la farine et la levure dans un récipient.
Ajoutez l’œuf puis le beurre.
Incorporez la mixture des champignons et formez une boule.
Conservez-la au réfrigérateur pendant 30 minutes.
Préchauffez votre four à 180 °C.
Recouvrez une plaque de papier cuisson.
Réalisez 12 petites boules dans la pâte puis aplatissez-les.
Déposez-les sur la plaque et enfournez pendant 15 minutes.
