{"id":5872,"date":"2015-10-24T18:06:17","date_gmt":"2015-10-24T16:06:17","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5872"},"modified":"2017-02-24T01:14:17","modified_gmt":"2017-02-24T00:14:17","slug":"champignons-a-lail","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/champignons-a-lail\/","title":{"rendered":"Recette de champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo). Tapas espagnoles."},"content":{"rendered":"\n<p><span style=\"font-weight: 400;\">En plein mois d\u2019octobre, dans la ferme de mes parents les champignons commen\u00e7aient \u00e0 pousser de partout. C\u2019\u00e9tait sympa de sortit se promener en famille l&rsquo;apr\u00e8s-midi s\u2019il faisait beau, toujours munis d\u2019un petit sac, car on avait une bonne probabilit\u00e9 de rentrer avec un bon paquet de champignons fra\u00eechement cueillis. On avait l\u2019habitude de les pr\u00e9parer tout de suite et faire assez souvent une omelette aux champignons pour le d\u00eener, ou en ap\u00e9ro avec cette recette de <\/span><b>champignons \u00e0 l\u2019ail<\/b><span style=\"font-weight: 400;\"> (dite <\/span><i><span style=\"font-weight: 400;\">champi\u00f1ones al ajillo<\/span><\/i><span style=\"font-weight: 400;\">, en espagnol), entre autres.<\/span><\/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 faire ces <b>champignons \u00e0 l\u2019ail<\/b> ?<\/h2>\n<p><span style=\"font-weight: 400;\">Je vous pr\u00e9sente cette recette avec des champignons de Paris, car je n&rsquo;ai pas trouv\u00e9\u00a0les m\u00eames champignons par ici. N\u00e9anmoins, c&rsquo;est bien une fa\u00e7on de pr\u00e9parer les champignons de Paris tr\u00e8s r\u00e9pandue en Espagne.\u00a0Cette recette de <\/span><b>champignons \u00e0 l\u2019ail<\/b><span style=\"font-weight: 400;\"> est tr\u00e8s facile. Elle requiert tr\u00e8s peu d&rsquo;ingr\u00e9dients et tr\u00e8s peu de temps. En r\u00e9sum\u00e9, il suffit de faire sauter les champignons dans de l\u2019huile d\u2019olive qu\u2019on a bien parfum\u00e9e \u00e0 l\u2019ail. C\u2019est d\u00e9licieux pour picorer avec une bi\u00e8re avant le repas.\u00a0<\/span><\/p>\n<p>Voici la recette. C\u2019est parti !<\/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\/2015\/10\/champignons_a_lail.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo). Tapas espagnoles\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/champignons_a_lail.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/champignons_a_lail-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/champignons_a_lail-300x200.png 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\/2015\/10\/champignons_a_lail.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/champignons-a-lail\/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 champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo). Tapas espagnoles.<\/h2>\n<span id=\"post-ratings-5872\" class=\"post-ratings\" data-nonce=\"11daaaf0a6\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5872_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(5872, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5872_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(5872, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5872_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(5872, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5872_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(5872, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5872_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5872, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-5872-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=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-24\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer les champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo en espagnol). L'un des tapas tr\u00e8s r\u00e9pandue avec des champignons de Paris. Recette facile.\" ><\/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\"><span style=\"font-weight: 400;\">500 g de champignons de Paris<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">6 gousses d\u2019ail<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">1 petit bouquet de persil frais <\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">4 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">1 peu de vin blanc (facultatif)<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">Sel et poivre noir<\/span><\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Enlever la terre des champignons en les frottant avec un linge humide. Dans le cas o\u00f9 ils ont beaucoup de terre, on peut les laver tr\u00e8s rapidement avec de l\u2019eau. Il vaut mieux ne pas les plonger dans l\u2019eau. (*)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Couper les champignons en morceaux de la taille d\u2019une bouch\u00e9e.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00c9plucher les gousses d\u2018ail, les fendre en deux sur la longueur et enlever leur germe.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00c9mincer finement l\u2019ail. R\u00e9server.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Laver le persil frais et bien le s\u00e9cher. Hacher finement les feuilles et r\u00e9server.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Dans une po\u00eale, faire chauffer les 4 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive \u00e0 feu moyen doux.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Ajouter l\u2019ail et le faire dorer tr\u00e8s l\u00e9g\u00e8rement. (**)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Incorporer les champignons et les faire sauter jusqu\u2019\u00e0 ils changent de couleur et deviennent un peu brillants. Remuer de temps en temps. (***)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mouiller avec un trait de vin blanc, monter le feu et laisser r\u00e9duire 2 minutes pour que le vin perde son alcool.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Saupoudrer de persil frais hach\u00e9. Remuer.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Saler et poivrer selon votre go\u00fbt.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Et voil\u00e0, c\u2019est pr\u00eat ! Servir aussit\u00f4t. Bonne d\u00e9gustation !<\/span><\/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><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Vous pouvez servir les champignons \u00e0 l\u2019ail comme tapas lors de l\u2019ap\u00e9ro, en entr\u00e9e ou m\u00eame comme accompagnement d\u2019une pi\u00e8ce de viande grill\u00e9 ou \u00e0 la plancha. Pour une portion en ap\u00e9ro, faites la moiti\u00e9 de la recette.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">(*) Les champignons ont tendance \u00e0 absorber beaucoup d\u2019eau ce qui peut affaiblir leur go\u00fbt. C\u2019est pourquoi on \u00e9vite de les laver avec de l\u2019eau. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">(**) Il ne faut pas que l&rsquo;ail brunisse car sinon \u00e7a va donner un go\u00fbt amer aux champignons.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">(***) Attention \u00e0 la cuisson des champignons, il faut les laisser cuire jusqu\u2019\u00e0 ce qu\u2019ils deviennent brillants, c\u2019est \u00e0 dire, avant de que ils laissent sortir leur eau.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Vous pouvez ajouter un piment de Cayenne pour donner aux champignons \u00e0 l\u2019ail une touche \u00e9pic\u00e9e.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Voici quelques id\u00e9es pour varier la recette: avant de faire sauter les champignons, vous pouvez ajouter des lardons, des d\u00e9s de jambon cru ou des d\u00e9s de jambon de Paris, que l\u2019on fait sauter de quelques minutes, puis on incorporer les champignons et on continue avec la recette.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Si vous aimez les champignons, je vous propose de parcourir d\u2019autres recettes que vous trouverez sur le blog. Comme exemples, essayez ces <\/span><b><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/10\/beignets-de-champignons.html\">beignets de champignons<\/a>,<\/b><span style=\"font-weight: 400;\"> avec une mayonnaise \u00e0 l\u2019ail d\u00e9licieuse, le <\/span><b><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/veloute-de-champignons-et-chataignes.html\">velout\u00e9 de champignons aux ch\u00e2taignes<\/a><\/b><span style=\"font-weight: 400;\">, une combinaison aussi surprenante que d\u00e9licieuse pour les jours d\u2019hiver, ou les <\/span><b><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/blancs-de-poulet-a-la-sauce-champignons.html\">blancs de poulet \u00e0 la sauce aux champignons<\/a><\/b><span style=\"font-weight: 400;\">, un classique tr\u00e8s facile \u00e0 faire et id\u00e9al pour un d\u00eener rapide.<\/span><\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer les champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo en espagnol). L&rsquo;un des tapas tr\u00e8s r\u00e9pandue avec des champignons de Paris. Recette facile.<\/p>\n","protected":false},"author":1,"featured_media":5874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"champignons \u00e0 l\u2019ail","_yoast_wpseo_metadesc":"Comment \u00e9laborer les champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo en espagnol). L'un des tapas tr\u00e8s r\u00e9pandue avec des champignons de Paris. Recette facile.","footnotes":""},"categories":[845,20,851],"tags":[872,940,837],"class_list":["post-5872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-recette","category-amuse-geules","tag-champignons","tag-tapas","tag-ail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo). Tapas espagnoles.<\/title>\n<meta name=\"description\" content=\"Comment \u00e9laborer les champignons \u00e0 l\u2019ail (champi\u00f1ones al ajillo en espagnol). L&#039;un des tapas tr\u00e8s r\u00e9pandue avec des champignons de Paris. 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