Conchiglioni stuffed with Porcini mushrooms and Petit Frais Échalotte & Ciboulette
eva_lespetitsplats

Time

45

People

5

Difficulty

Ingredients

  • 1 Petit Frais Shallot & Chives
  • 500g of conchiglioni
  • pine nuts
  • 1 tablespoon of margarine
  • 7 shallots, chopped
  • 600g of chopped ceps
  • 1 large glass of vegan white wine
  • 1 kg of cut carrots
  • 5 tbsp of candied onions
  • 1 tablespoon of cornstarch
  • 1 kubor + spices
  • pepper
  • salt

You can find a video detailing the recipe by clicking here

Stuffing:

Start by toasting 100g of pine nuts in a large frying pan for 5 minutes.

Then add 1 tablespoon of margarine + 7 large chopped shallots + 600g of chopped ceps + salt. Mix and let cook on medium/high heat for 5 minutes.

Then add 1 large glass of white wine (Vegan) and 1 Petit frais shallot & chives.

Mix well and cook for another 5 minutes.

Add pepper

Stuff the Conchiglioni (as in the video) and keep them warm in a large oven dish at 60° until ready to serve.

Cream of carrot soup:

In a large saucepan, place 1kg of cut carrots, cover with water and cook for 25 minutes.

Then blend with 1 tablespoon of margarine until smooth.

GRAVY sauce with candied onions:

In a saucepan, pour 5 tablespoons of candied onions + 1 tablespoon of cornstarch.

Mix and add 300 ml of water, 1 Kubor, some gingerbread spices and salt.

Mix and let cook at a low boil for 10 minutes.

Present the plates as in the video and bon appétit ! 😊

For this recipe :

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