{"id":3605,"date":"2014-10-28T10:52:25","date_gmt":"2014-10-28T09:52:25","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=3605"},"modified":"2017-09-25T22:32:19","modified_gmt":"2017-09-25T20:32:19","slug":"veloute-de-champignons-et-chataignes","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/veloute-de-champignons-et-chataignes\/","title":{"rendered":"Recette de velout\u00e9 de champignons aux ch\u00e2taignes"},"content":{"rendered":"\n<p>Cette recette d\u00e9crit\u00a0comment pr\u00e9parer un d\u00e9licieux\u00a0<strong>velout\u00e9 de champignons aux ch\u00e2taignes <\/strong>qui peut \u00eatre servi comme une\u00a0entr\u00e9e bien r\u00e9confortante les jours de grand froid.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment pr\u00e9parer un <strong>velout\u00e9 de champignons aux ch\u00e2taignes <\/strong>?<\/h2>\n<p>C&rsquo;est super facile et tr\u00e8s tr\u00e8s bon.\u00a0En plus, dans la recette j&rsquo;explique comment peler les ch\u00e2taignes sans trop d&rsquo;effort. Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/veloute_de_champignons_aux_chataignes.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Velout\u00e9 de champignons aux ch\u00e2taignes\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/veloute_de_champignons_aux_chataignes.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/veloute_de_champignons_aux_chataignes-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/veloute_de_champignons_aux_chataignes-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/veloute_de_champignons_aux_chataignes.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/veloute-de-champignons-et-chataignes\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de velout\u00e9 de champignons aux ch\u00e2taignes<\/h2>\n<span id=\"post-ratings-3605\" class=\"post-ratings\" data-nonce=\"06f9a7821a\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_3605_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(3605, 1, '1 Star');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3605_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(3605, 2, '2 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3605_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(3605, 3, '3 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3605_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(3605, 4, '4 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3605_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(3605, 5, '5 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,40 \/ 5. Votes: 5<\/div><\/span><span id=\"post-ratings-3605-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-09-25\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer un d\u00e9licieux velout\u00e9 de champignons aux ch\u00e2taignes qui peut \u00eatre servi comme une entr\u00e9e bien r\u00e9confortante les jours de grand froid.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">300 g de champignons<\/li>\n<li itemprop=\"recipeIngredient\">500 g de ch\u00e2taignes<\/li>\n<li itemprop=\"recipeIngredient\">1 poireau<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 oignon<\/li>\n<li itemprop=\"recipeIngredient\">1 \u00e9chalote<\/li>\n<li itemprop=\"recipeIngredient\">200 ml de bouillon de l\u00e9gumes<\/li>\n<li itemprop=\"recipeIngredient\">200 ml de cr\u00e8me liquide<\/li>\n<li itemprop=\"recipeIngredient\">2 tranches \u00e9paisses de poitrine\u00a0ou 100 g de\u00a0lardons<\/li>\n<li itemprop=\"recipeIngredient\">1 noix de beurre ou 4 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre blanc<\/li>\n<li itemprop=\"recipeIngredient\">Persil pour saupoudrer<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Tout d&rsquo;abord, <strong>peler les ch\u00e2taignes<\/strong>. Pour cela, faire une incision dans la\u00a0longueur sur\u00a0chaque ch\u00e2taigne\u00a0et faire bouillir dans un\u00a0grande quantit\u00e9 d&rsquo;eau d\u00e9j\u00e0 bouillante pendant 3 minutes. Ensuite, les\u00a0transf\u00e9rer dans un bol avec de l&rsquo;eau froide. Enfin, avec un\u00a0couteau, vous pouvez facilement enlever leur peau. Couper-les en deux ou trois morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">Lavez rapidement les champignons sous l&rsquo;eau froide. Couper-les en deux ou trois morceaux. R\u00e9server quelques uns pour la\u00a0d\u00e9coration.<\/li>\n<li itemprop=\"recipeInstructions\">Peler et laver l&rsquo;oignon et l&rsquo;\u00e9chalote. \u00c9mincer la moiti\u00e9 de l&rsquo;oignon et l&rsquo;\u00e9chalotes enti\u00e8re.<\/li>\n<li itemprop=\"recipeInstructions\">Coupez la partie verte du poireaux, bien nettoyer\u00a0le blanc\u00a0sous l&rsquo;eau froide. Couper ce dernier en julienne.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande casserole \u00e0 feu moyen, faire chauffer l&rsquo;huile d&rsquo;olive ou le noix de beurre.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l&rsquo;oignon, l&rsquo;\u00e9chalote et le poireau. Faire revenir\u00a0pendant environ 5 minutes \u00e0 feu moyen-doux, sans les laisser brunir.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les ch\u00e2taignes et les champignons et faire revenir le tout\u00a0environ 5 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Mouiller\u00a0avec le bouillon de l\u00e9gumes et\u00a0la\u00a0cr\u00e8me\u00a0de lait. Faire\u00a0cuire \u00e0 couvert \u00e0 feu moyen pendant environ 20 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Broyer\u00a0au blender\u00a0(avec une vase en verre).<\/li>\n<li itemprop=\"recipeInstructions\">Couper la poitrine en lardons\u00a0et les faire dorer\u00a0dans une po\u00eale chaude \u00e0 feu moyen-vif. Enlever la graisse pendant toute la cuisson\u00a0afin de les rendre croustillants.<\/li>\n<li itemprop=\"recipeInstructions\">Faire revenir les champignons que vous avez r\u00e9serv\u00e9 auparavant\u00a0dans une po\u00eale \u00e0 feu moyen avec quelques gouttes d&rsquo;huile d&rsquo;olive ou un petit peu de beurre.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est tout. Servir le velout\u00e9 de ch\u00e2taignes aux champignons d\u00e9cor\u00e9 avec des champignons saut\u00e9s, des\u00a0lardons et saupoudr\u00e9 de persil. Bon app\u00e9tit!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Les lardons sont facultatifs. Vous pouvez d\u00e9corer avec quelques <a title=\"Recette de cro\u00fbtons pour salades et soupes\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2013\/07\/croutons.html\">cro\u00fbtons<\/a> et \/ ou quelques gouttes de cr\u00e8me chaude.<\/li>\n<li>Pour une texture plus fine, tamiser la cr\u00e8me dans une passoire fine en acier inoxydable.<\/li>\n<li>Vous pouvez pr\u00e9parer le velout\u00e9\u00a0\u00e0 l&rsquo;avance et le r\u00e9chauffer \u00e0 feu doux.<\/li>\n<li>Veillez \u00e0 utiliser des ch\u00e2taignes de qualit\u00e9, et surtout, qu&rsquo;elles ne soient pas trop vieilles.<\/li>\n<li>Vous pouvez utiliser de l&rsquo;eau au lieu de bouillon de l\u00e9gumes.<\/li>\n<li>Vous pouvez remplacer la cr\u00e8me de lait par du\u00a0lait.<\/li>\n<li>Sur le blog vous trouverez plus de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/category\/recette\/soupes-et-veloutes\"><strong>recettes de soupes et velout\u00e9s<\/strong><\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez pr\u00e9parer un <strong>velout\u00e9 de champignons aux ch\u00e2taignes.\u00a0 <\/strong><\/h3>\n<p>Aimez-vous les pr\u00e9parations \u00e0 base de ch\u00e2taignes ? Elles donnent toujours une texture\u00a0tr\u00e8s caract\u00e9ristique et un go\u00fbt prononc\u00e9. N&rsquo;h\u00e9sitez pas a laisser un petit commentaire pour partager vos impressions.<strong><br \/>\n<\/strong><\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer un d\u00e9licieux velout\u00e9 de champignons aux ch\u00e2taignes qui peut \u00eatre servi comme une entr\u00e9e bien r\u00e9confortante les jours de grand froid.<\/p>\n","protected":false},"author":1,"featured_media":6851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"velout\u00e9 de champignons aux ch\u00e2taignes","_yoast_wpseo_metadesc":"Comment pr\u00e9parer un d\u00e9licieux velout\u00e9 de champignons aux ch\u00e2taignes qui peut \u00eatre servi comme une entr\u00e9e bien r\u00e9confortante les jours de grand froid.","footnotes":""},"categories":[855,20],"tags":[872,484,950],"class_list":["post-3605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soupes-et-veloutes","category-recette","tag-champignons","tag-chataignes","tag-soupe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de velout\u00e9 de champignons aux ch\u00e2taignes<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer un d\u00e9licieux velout\u00e9 de champignons aux ch\u00e2taignes qui peut \u00eatre servi comme une entr\u00e9e bien r\u00e9confortante les jours de grand froid.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/veloute-de-champignons-et-chataignes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta 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