Crepes

March 04, 2020

• 2 To 1.5 kg of mushrooms caps stiff
• 5 cl of olive oil, 3 cloves garlic
• 80 g shallots, Parsley, chervil, chives and fresh tarragon
• Fleur de sel (sea salt)

Cut into slices ( of 3 to 4 mm) or leave the whole mushroom. Prepare the parsley and dry herbs, wash and chop them. Crush, peel the garlic and chop the degerminating. Peel the onion and chop it finely Turn on the griddle to 260°, add mushrooms and the onion. Let it cook during 8 minutes until it turns gold, don’t to forget to stir from time to time. If necessary, add a veil of olive oil in mist. Add the parsley and lower the griddle Add sea salt and return the mushrooms. Serve as a garnish or vegetable.

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