Chef Alain’s Weekly Recap – Week 10
August 20, 2014
Chef Alain’s Weekly Recap – Week 10
GMO 101 book
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Healthy French Cuisine in Spanish
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Chef Alain’s Weekly Recipe
Champignons Marinés Crus – Raw Marinated Mushrooms
This is a very nice and slightly exotic appetizer. You may have to limit them to 4 per person or else.
Servings: 5
Yield: 4 ounces
Preparation Time: 10 minutes
Ingredients
1 lbwhite mushrooms, sliced (16 oz)
3 Tbsp olive oil, cold pressed (1 oz)
2 Tbsp apple cider vinegar (2/3 oz)
3 each garlic cloves, pressed 1/2 oz)
½ tsp dried sage
½ tsp dried thyme
½ tsp dried rosemary
½ tsp sea salt
¼ tsp white pepper, ground
2 tsp parsley, chopped
Procedure
1. Clean your mushrooms. Slice them with food processor slicing blade.
2. Prepare your vinaigrette with olive oil, vinegar, herbs and spices.
3. Toss mushrooms with vinaigrette.
4. Place in serving containers. Sprinkle with chopped parsley.
Note: This recipe comes from my Paleo French Cuisine book.
Comments?
I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
Chef Alain Braux
A Votre Sante – To Your Health
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Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Thanks a bunch. Chef Alain
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