Accueil Savory Buckwheat crozets, mushrooms, hazelnut cream, buckwheat crumble

Buckwheat crozets, mushrooms, hazelnut cream, buckwheat crumble

Difficulté : Easy
Catégorie : Savory
Cout : Affordable
Fall is my favorite season for cooking. As much as I love spring, there’s something magical about the comfort foods of November. I have been wanting to use Savoy crozets in my recipes for a long time. Here’s one I composed that I particularly enjoyed! Buckwheat crozets, topped with a hazelnut and parmesan cream, garlic mushrooms and a delicious, ultra-crispy buckwheat crumble. I’m a fan of buckwheat in all its forms and it pairs beautifully with all these fall flavors. 

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For 4 people :

Buckwheat Crumble: 

  • 25g of hazelnuts
  • 35g buckwheat flour
  • 15g of grated parmesan cheese
  • 25g of salted butter
  • black pepper 
  • 400g of mushrooms (here oyster mushrooms)
  • 4 tablespoons of olive oil
  • 4 garlic cloves
  • chives
  • 400g of buckwheat crozets

Hazelnut parmesan cream 

  • 1 teaspoon of olive oil
  • 250ml full cream
  • 25g of powdered hazelnuts
  • 25g of grated parmesan cheese
  • se, pepper

Prepare the crumble batter. Blend the hazelnuts to a powder. You can of course use hazelnut powder! 

Place the hazelnut powder, buckwheat flour, grated Parmesan and salted butter (at room temperature) in a bowl. Add pepper to taste.

Mix by hand to obtain a homogeneous paste.

Break into large pieces as for a crumble. Place on parchment paper.
Bake for 18 minutes at 180°C. 

Prepare the mushrooms. I use oyster mushrooms here.

Cut them into pieces.

Pour the 4 tablespoons of olive oil into a large skillet. Add the crushed garlic cloves (with a garlic press!).

Pour in the mushrooms.

Add salt and pepper and a little finely chopped chives.

Bake them so that they turn a nice color. 

Here are the buckwheat crozets. This is the only brand I know of. I bought them at my local supermarket, so I think it’s pretty easy to find. 

On the package it says to cook them for 15 minutes.

But I cooked them for less time. Cook for 13 minutes in boiling salted water.

Meanwhile, prepare the hazelnut parmesan cream. Pour all ingredients into a small saucepan.

Bring to a boil. When the cream has the consistency of a custard, it’s ready! Basically it takes 5 minutes. 

Drain the crozets. You can add a little olive oil to prevent them from sticking too much. Pour a portion into a serving plate. Pour a little hazelnut parmesan cream. 

Place a quarter of the mushrooms.

A few pieces of buckwheat crumble.

You can add a few pieces of crushed hazelnuts and chopped chives. Serve without delay! 

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