{"id":371,"date":"2015-12-06T23:00:00","date_gmt":"2015-12-06T23:00:00","guid":{"rendered":"http:\/\/faugeron.net\/champignonbalsamique"},"modified":"2015-12-11T18:20:42","modified_gmt":"2015-12-11T18:20:42","slug":"champignonbalsamique","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=371","title":{"rendered":"Champignons de Paris au vinaigre balsamique"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\">Ingr\u00e9dients :<\/p>\n<ul>\n<li>250 g de champignons de Paris frais<\/li>\n<li>1 grosse \u00e9chalote<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche<\/li>\n<li>1 noisette de beurre<\/li>\n<li>sel, poivre<\/li>\n<li>1 pinc\u00e9e de paprika<\/li>\n<li>persil<\/li>\n<\/ul>\n<p><!--more-->Pr\u00e9paration :<\/p>\n<p>Lavez et couper les champignons en lamelles.<br \/>\nDans une po\u00eale, faites fondre le beurre. Incorporez les champignons, faites les suer (rendre leur eau).<br \/>\nAjoutez l&rsquo;\u00e9chalote hach\u00e9e. Salez, poivrez, ajouter le paprika, le persil.<br \/>\nFaites revenir le tout.<br \/>\nD\u00e8s qu&rsquo;il n&rsquo;y a pratiquement plus de jus, ajoutez le vinaigre balsamique. Baissez le feu et continuez la cuisson.<br \/>\n3 min avant la fin de la cuisson, ajoutez la cr\u00e8me fra\u00eeche, m\u00e9langez et servez chaud.<\/p>\n<p>Excellent en accompagnement de tagliatelles.<\/p>\n<p>Recette de <a href=\"http:\/\/www.marmiton.org\/Recettes\/Recette_champignons-de-paris-au-vinaigre-balsamique_57381.aspx\" target=\"_blank\">Marmiton<\/a>.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 250 g de champignons de Paris frais 1 grosse \u00e9chalote 2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique 2 cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche 1 noisette de beurre sel, poivre 1 pinc\u00e9e de paprika persil<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[31,14],"tags":[],"class_list":["post-371","post","type-post","status-publish","format-standard","hentry","category-c37-legumes","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_shortlink":"https:\/\/wp.me\/p74TSi-5Z","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=371"}],"version-history":[{"count":6,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/371\/revisions"}],"predecessor-version":[{"id":818,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/371\/revisions\/818"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}