Guide Du Débutant Sur Le Livre de Recettes Aux Champignons
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Guide Du Débutant Sur Le Livre de Recettes Aux Champignons

Guide Du Débutant Sur Le Livre de Recettes Aux Champignons


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About the Book

A. Champignon de Paris blancest un champignon comestible qui a deux états de couleur alors qu'il est immature - blanc et brun - qui ont tous deux des noms différents. À maturité, il est connu sous le nom de champignon Portobello. Le champignon de Paris blanc est la variété immature et blanche. C'est le plus commun et le plus doux de tous les types de champignons.


B. Champignon criminiégalement connu sous le nom de champignon Cremino, champignon brun suisse, champignon brun romain, champignon brun italien, champignon brun classique ou champignon châtaigne. Les criminis sont de jeunes champignons Portobello, également vendus sous le nom de bébés portobellos, et ce ne sont que des champignons de Paris plus mûrs.


C. Champignon portobello Aussi connu sous le nom de champignon des champs ou champignon à chapeau ouvert. Les champignons Portobello ont une texture dense et un goût riche. En Italie, ils sont utilisés dans les sauces et les pâtes et constituent un excellent substitut de viande. De plus, si vous voulez un substitut de pain, vous pouvez même utiliser le chapeau plat du champignon. Ils sont parfaits pour griller et farcir.


D. Champignon shiitake Aussi connu sous: Shitake, forêt noire, hiver noir, chêne brun, noir chinois, champignon noir, noir oriental, champignon forestier, chêne doré, Donko. Les shiitake ont une saveur et un arôme légèrement boisés, tandis que leurs homologues séchés sont plus intenses. Ils sont savoureux et charnus et peuvent être utilisés pour garnir les plats de viande et pour rehausser les soupes et les sauces. Le shiitake peut être trouvé à la fois frais et séché.


E. pleurotes font partie des champignons comestibles les plus cultivés au monde. Le champignon trompette royale est la plus grande espèce du genre pleurote. Ils sont simples à cuisiner et offrent une saveur délicate et sucrée. Ils sont particulièrement utilisés dans un sauté ou un sauté car ils sont toujours fins et cuisent donc plus uniformément que les autres champignons.


F. Champignons Enokisont disponibles frais ou en conserve. Les experts recommandent de consommer des spécimens d'enoki frais avec des chapeaux fermes, blancs et brillants, plutôt que ceux avec des tiges visqueuses ou brunâtres qu'il vaut mieux éviter. Ils sont bons crus et ils sont courants dans la cuisine asiatique. Parce qu'ils sont croustillants, ils tiennent bien dans les soupes et se marient bien avec les salades, mais vous pouvez aussi les utiliser dans d'autres plat.


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Product Details
  • ISBN-13: 9781836239598
  • Publisher: Louise Grout
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 544 gr
  • ISBN-10: 1836239599
  • Publisher Date: 12 Aug 2024
  • Height: 229 mm
  • No of Pages: 368
  • Spine Width: 19 mm
  • Width: 152 mm


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