{"id":103,"date":"2011-04-25T23:46:38","date_gmt":"2011-04-26T04:46:38","guid":{"rendered":"https:\/\/www.marecettesante.com\/?p=103"},"modified":"2012-01-25T20:33:04","modified_gmt":"2012-01-26T01:33:04","slug":"champignons-farcis-aux-tomates-et-au-basilic","status":"publish","type":"post","link":"https:\/\/www.marecettesante.com\/blog\/champignons-farcis-aux-tomates-et-au-basilic\/","title":{"rendered":"Champignons farcis aux tomates et au basilic"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-119\" title=\"champignons farcis tomates et basilic\" src=\"https:\/\/www.marecettesante.com\/blog\/wp-content\/uploads\/2011\/04\/champignon-farci.jpg\" alt=\"champignons farcis tomates et basilic\" width=\"580px\" srcset=\"https:\/\/www.marecettesante.com\/blog\/wp-content\/uploads\/2011\/04\/champignon-farci.jpg 600w, https:\/\/www.marecettesante.com\/blog\/wp-content\/uploads\/2011\/04\/champignon-farci-300x238.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>*Cette recette est sans gluten, sans noix et sans produits laitiers.<\/p>\n<p>Voici une petite entr\u00c3\u00a9e \u00c3\u00a0 faire pour vos invit\u00c3\u00a9s. Elle est simple, savoureuse et elle saura plaire aux crudivores.<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Ingr\u00c3\u00a9dients\u00c2\u00a0:<\/span><\/strong><\/p>\n<ul>\n<li>8 gros champignons (je vous sugg\u00c3\u00a8re les agarics)<\/li>\n<li>4 gousses d`ail finement hach\u00c3\u00a9es<\/li>\n<li>15 ml (1 c. soupe) de vinaigre de cidre de pomme biologique<\/li>\n<li>Sel marin (je vous sugg\u00c3\u00a8re le sel de Gu\u00c3\u00a9rante)<\/li>\n<li>Poivre noir frais moulu ou du poivre de cayenne (capsicum)<\/li>\n<li>75 ml (5 c. soupe) d`huile d`olive extravierge ( je vous sugg\u00c3\u00a8re les huiles de la maison Orph\u00c3\u00a9e)<\/li>\n<li>20 quartiers de tomates s\u00c3\u00a9ch\u00c3\u00a9es au soleil ou d\u00c3\u00a9shydrater avec un d\u00c3\u00a9shydrateur (voir appareils culinaires propos\u00c3\u00a9s).<\/li>\n<li>60 g (environ \u00c2\u00bd tasse) de ch\u00c3\u00a2taignes d`eau finement hach\u00c3\u00a9es<\/li>\n<li>15 g (environ \u00c2\u00bd tasse) de persil frais finement hach\u00c3\u00a9<\/li>\n<li>15 g (environ \u00c2\u00bd tasse) de basilic frais finement hach\u00c3\u00a9<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Pr\u00c3\u00a9paration\u00c2\u00a0:<\/span><\/strong><\/p>\n<ul>\n<li>Enlever les pieds des champignons et les utiliser pour une autre recette.<\/li>\n<li>Essuyer les champignons avec un linge sec puis les peler avec vos doigts.<\/li>\n<li>Hacher finement les peaux et les r\u00c3\u00a9server.<\/li>\n<li>M\u00c3\u00a9langer la moiti\u00c3\u00a9 de l`ail, le vinaigre, une pinc\u00c3\u00a9e de sel, une pinc\u00c3\u00a9e de poivre et 45 ml d`huile d`olive.<\/li>\n<li>Badigeonner les champignons de ce m\u00c3\u00a9lange et laisser mariner \u00c3\u00a0 la temp\u00c3\u00a9rature ambiante.<\/li>\n<\/ul>\n<ul>\n<li><strong>Pour faire la farce\u00c2\u00a0:<\/strong><\/li>\n<\/ul>\n<p>M\u00c3\u00a9langer dans un bol les peaux de champignons hach\u00c3\u00a9es, le reste de l`ail et de l`huile d`olive, les tomates, les pignons, le persil et le basilic.<\/p>\n<p>Assaisonner au go\u00c3\u00bbt.<\/p>\n<ul>\n<li>\u00c3\u2030tendre les champignons sur une plaque antiadh\u00c3\u00a9sive (si vous utilisez le four) ou sur un plateau du d\u00c3\u00a9shydrateur.<\/li>\n<li>Farcir les champignons avec le m\u00c3\u00a9lange.<\/li>\n<li>Faire s\u00c3\u00a9cher au four ou au d\u00c3\u00a9shydrateur \u00c3\u00a0 55 degr\u00c3\u00a9 celsius (110F) pendant 2 \u00c3\u00a0 4 heures. Jusqu`\u00c3\u00a0 ce qu`ils soient bien tendres.<\/li>\n<li>Retirer et servir dans une assiette chaude comme entr\u00c3\u00a9e.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Donne 4 portions.<\/p>\n<p>Cette recette a \u00c3\u00a9t\u00c3\u00a9 adapt\u00c3\u00a9 du livre <em>Manger cru<\/em>. Scott-Aitken, L. (2005). <em>Manger cru<\/em>. \u00c3\u2030diteur Guy Saint-Jean.<br \/>\nPhotographie : par Alan Benson.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>*Cette recette est sans gluten, sans noix et sans produits laitiers. Voici une petite entr\u00c3\u00a9e \u00c3\u00a0 faire pour vos invit\u00c3\u00a9s. Elle est simple, savoureuse et elle saura plaire aux crudivores. Ingr\u00c3\u00a9dients\u00c2\u00a0: 8 gros champignons (je vous sugg\u00c3\u00a8re les agarics) 4 gousses d`ail finement hach\u00c3\u00a9es 15 ml (1 c. soupe) de vinaigre de cidre de pomme [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4,5],"tags":[89,158,163,159,166,164,165,160,109,162,157,161],"class_list":["post-103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-presse-sante","category-recettes-sante","tag-ail","tag-basilic","tag-capsicum","tag-champignons","tag-persil","tag-pignons","tag-sans-noix","tag-sans-produits-laitiers","tag-sans-gluten","tag-sel-de-guerante","tag-tomates-sechees","tag-vinaigre-de-cidre-de-pomme"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Entr\u00c3\u00a9e de champignons farcis aux tomates s\u00c3\u00a9ch\u00c3\u00a9es et basilic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.marecettesante.com\/blog\/champignons-farcis-aux-tomates-et-au-basilic\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entr\u00c3\u00a9e de champignons farcis aux tomates s\u00c3\u00a9ch\u00c3\u00a9es et basilic\" \/>\n<meta property=\"og:description\" content=\"*Cette recette est sans gluten, sans noix et sans produits laitiers. 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