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Ingredients
- 200 g de cantal entre-deux sans croûte, coupé en morceaux d'1 cm
- 1 gousse d'ail
- 700 g d'eau
- 500 g de champignons de Paris frais rosés, équeutés et émincés
- 2 c. à soupe de jus de citron
- pâte à galette de sarrasin (pour 6 galettes) (voir "Conseil(s)")
- 20 g de beurre, coupé en quatre
- du sel
- du poivre moulu
- 6 tranches de jambon cru d'Auvergne
- 140 g de mesclun, assaisonné
- Nutrition
- per 1 portion
- Calories
- 1523 kJ / 367 kcal
- Protein
- 23 g
- Carbohydrates
- 21 g
- Fat
- 20 g
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