Crème de champignons de Paris au jambon et morbier

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As for the number of servings that can be served to make Crème de champignons de Paris au jambon et morbier is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Crème de champignons de Paris au jambon et morbier using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Crème de champignons de Paris au jambon et morbier:

1. 500 gr champignons de Paris
2. 1 échalote
3. 1 oignon
4. 75 cl d’eau
5. 1 bouquet garni – 1 berlingot de chez Max Daumin
6. 1 cuillère à soupe d’huile d’olive
7. 70 gr jambon blanc en dés
8. 100 gr morbier jeune coupé en dés
9. 1 pincée de poivre blanc
10. 1 pincée de sel au céleri

Steps to make to make Crème de champignons de Paris au jambon et morbier

1. Nettoyer les champignons, retirer les pieds terreux. Les rincer rapidement. Selon la grosseur les couper en 4.
2. Faire chauffer 1 cuillère à soupe d’huile d’olive sur feu moyen.
3. Pendant ce temps, peler puis émincer l’échalote et l’oignon. Les faire revenir dans l’huile chaude quelques minutes en remuant fréquemment.
4. Ajouter alors les champignons et laisser cuire 5 minutes.
5. Couvrir d’eau et ajouter le bouquet garni.
6. Cuire à découvert pendant 30 minutes.
7. C’est le moment d’ajouter les dés de jambon, les dés de morbier et le poivre blanc.
8. Mixer à l’aide du mixeur plongeant jusqu’à obtenir une crème onctueuse.
9. Goûter et ajouter un peu de sel au céleri si besoin.
10. Verser quelques louches dans un ramequin et déposer quelques dés de morbier… il va fondre doucement, c’est un régal.

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