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Ingredients
- 50 g d'échalotes, coupées en deux
- 1 gousse d'ail
- 50 g de beurre doux, et un peu pour les ramequins
- 500 g de champignons de Paris frais, brossés et coupés en deux
- 30 g de champignons des bois déshydratés
- 200 g d'eau
- 1 cube de bouillon de volaille
- 200 g de crème liquide 30-40% m.g.
- 1 pincée de sel, à ajuster en fonction des goûts
- 1 pincée de poivre moulu, à ajuster en fonction des goûts
- 4 blancs d'œufs
- Nutrition
- per 1 portion
- Calories
- 921 kJ / 222 kcal
- Protein
- 9.5 g
- Carbohydrates
- 3.5 g
- Fat
- 19 g
- Fibre
- 2.5 g
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