Recette: Délicieux Salade de pêches de vignes aux champignons grillés

Salade de pêches de vignes aux champignons grillés.

Salade de pêches de vignes aux champignons grillés Vous pouvez cuisiner Salade de pêches de vignes aux champignons grillés utilisant 16 Ingrédients et 3 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Salade de pêches de vignes aux champignons grillés

  1. C'est of de la salade verte ici de la mâche.
  2. C'est 8 of très gros champignons de type Paris.
  3. C'est 4 of pêches de vignes (ou non).
  4. C'est 3 of tomates.
  5. Vous avez besoin 3 of oignons frais.
  6. Vous avez besoin 60 g of graines de tournesol décortiquées.
  7. Vous avez besoin of Pour la marinade :.
  8. C'est 8 of CAS d'huile neutre (ici tournesol).
  9. Vous avez besoin 6 of CAS de sauce tamari (sauce soja fermentée sans gluten).
  10. C'est 2 gousses of d'ail.
  11. C'est of poivre.
  12. C'est of Pour la vinaigrette :.
  13. Préparer 4 of CAS de vinaigre de cidre.
  14. C'est 6 of CAS d’huile de colza.
  15. C'est 1 of CAC de moutarde.
  16. C'est of sel, poivre.

Salade de pêches de vignes aux champignons grillés pas à pas de recette

  1. Préchauffez votre four à 200°C. Commencez par nettoyer et brosser les champignons. Détachez les pieds. Séchez le tout. Dans un grand saladier, versez les ingrédients de la marinade : huile de tournesol, sauce tamari, les gousses d'ail pelées et écrasées. Mélangez et poivrez (inutile de saler, la sauce tamari l'est déjà). Glissez-y les châpeaux des champignons, ainsi que les pieds. Laissez reposer au moins 1/2 heure, en mélangeant de temps en temps..
  2. Pendant ce temps, préparez les fruits et les légumes : Coupez en petits cubes les tomates, en quartier les pêches (pelées ou non), émincez finement les oignons frais, lavez la salade. Faites griller un peu les graines de tournesol dans une pôele bien chaude et réservez. Versez les champignons dans un plat allant au four, le bombé des châpeaux dessous. versez la marinade dans les champignons. versez un verre d'eau au fond du plat (pour éviter que cela fume). Glissez au four au moins 30 minutes.
  3. Soupoudrez de graines de tournesol grillées. Diposez dessus 2 champignons coupés (tièdes) par assiette et servez avec une vinaigrette constituée de vinaigre de cidre et d'huile de colza. Variante : les non végétaliens pourront glisser sur le dessus, un oeuf poché ou mollet. Bon appétit !.

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