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Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar |

Brunch, Gluten free, Salted

A simple and effective dish, basic ingredients, for an unexpected result.

Note

If you use salted bacon, blanch for 3 minutes in boiling water before.

Voilà une cassolette qui peut faire des heureux dans le déroulement d'un brunch.

Ingredients

Recipe for 12 tapas

Cassolette

300 Gr

Smoked bacon

350 Gr

Button mushrooms

30 Ml

Balsamic vinegar

8 Sprig(s)

Flat parsley

4 Clove(s)

Garlic

Arugula

1 Handful(s)

Arugula salad

2 Ml

Apple cider vinegar

5 Ml

Olive oil

Plating

180 Gr

Goat cheese bûchette

3 Tbsp

Pine nuts

Preparation time: 30 min

Preheat your oven at 400 °F

Prep

Wash and finely chop the parsley.
Peel and chop the garlic.
Mix together and put aside in the fridge.

Dice the bacon.

In a hot skillet, brown the pine nuts to roast them.

Clena th emushrooms with a wet table cloth and cut in halves.

Crumble to goat cheese with a fork or your fingers.
Cassolette

In a hot skillet, cook the bacon and remove the fat threw a strainer.

In the same skillet, cook the mushrooms for 3 minutes, deglaze with balsamic vinegar. Mix with a wooden spoon. Bake in the oven for 10 to 15 minutes.

When ready to serve, mix the mushrooms with the bacon cubes and the parsley.
Arugula

When ready to serve, mix in a bowl the salad with a dash of olive oil, the cider and season with salt and pepper.
Plating

In a little cassolette, start with mushrooms and bacon, add pieces of goat cheese, cover with salad and garnish with pine nuts.