Composition / ingredients
Cooking method
Prepare and marinate the champignons:
1. Wash and dry the mushrooms, separate the caps from the legs.
2. Chop the garlic.
3. Mix together balsamic vinegar, olive oil, cumin, ground black pepper, garlic and paprika.
4. Put the mushrooms in the resulting mass and marinate them for 5 minutes on one side, 5 minutes on the other.
Prepare the Chimichurri sauce:
5. Finely chop the parsley.
6. Peel and chop the shallots and garlic.
7. Peel a small ripe avocado and cut into cubes.
8. Mix the parsley, shallots, garlic, olive oil, lemon juice, ground red pepper and salt well.
9. Add the avocado, stir again.
Will now fry mushroom steaks:
10. Preheat a deep cast-iron frying pan with oil.
11. Fry the caps on each side for 2-3 minutes, greasing with marinade. They should be with a ruddy crust.
12. Serve steaks of royal champignons, seasoning them with Chimichurri sauce.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Avocado - 208 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Cumin - 333 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Lemon juice - 16 kcal/100g
- Ground red pepper - 318 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Sea salt - 0 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Royal Champignons - 27 kcal/100g
