Crozets with reblochon, bacon and mushrooms Ingredients: 200 g of - bacon - 1 reblochon - farmer 3 onions - salt - pepper - 400 g of - crozets - with buckwheat 1 can of - mushrooms - sliced in the absence of Paris mushrooms, fresh whipped cream - 2 glasses of - white wine - from Savoie (Apremont for example) - .
Utensils：
- 1 Oven- ovens 1 saucepan- pots and pans 1 Set 3 frying pans- best frying pans 1 knife- knives 1 Lid- 1 pitter- 1 dish-
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Cook the buckwheat crozetszin in 2 to 3 liters of boiling salted water (cooking time of approximately 30 min, depending on the brands chosen).
Phase 2
Preheat your oven to 180°C (thermostat 6).
Phase 3
Melt the sliced onions in a little olive oil. To book.
Phase 4
Brown the bacon. To book.
Phase 5
Brown the mushrooms in a little fat. Season with pepper. Reserve.
Phase 6
Cut the reblochon into cubes with the rind.
Phase 7
In a saucepan, melt a few cubes of Reblochon with whipping cream. This will allow the cream to flavor. The dish will only be better.
Phase 8
Once the crozets are cooked and drained:
Phase 9
In a dish put half of the crozets then onions, bacon, mushrooms, half of the diced reblochon then cover with the rest of the crozets.
Phase 10
Disperse the rest ofReblochon dice.
Phase 11
Finish by pouring in the whipping cream and white wine.
Phase 12
Bake for around 1/2 hour depending on the power of your oven.
Utensils：
- 1 Oven- ovens 1 saucepan- pots and pans 1 Set 3 frying pans- best frying pans 1 knife- knives 1 Lid- 1 pitter- 1 dish-
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Cook the buckwheat crozetszin in 2 to 3 liters of boiling salted water (cooking time of approximately 30 min, depending on the brands chosen).
Phase 2
Preheat your oven to 180°C (thermostat 6).
Phase 3
Melt the sliced onions in a little olive oil. To book.
Phase 4
Brown the bacon. To book.
Phase 5
Brown the mushrooms in a little fat. Season with pepper. Reserve.
Phase 6
Cut the reblochon into cubes with the rind.
Phase 7
In a saucepan, melt a few cubes of Reblochon with whipping cream. This will allow the cream to flavor. The dish will only be better.
Phase 8
Once the crozets are cooked and drained:
Phase 9
In a dish put half of the crozets then onions, bacon, mushrooms, half of the diced reblochon then cover with the rest of the crozets.
Phase 10
Disperse the rest ofReblochon dice.
Phase 11
Finish by pouring in the whipping cream and white wine.
Phase 12
Bake for around 1/2 hour depending on the power of your oven.