Noix de Saints Jacques aux Shitakés

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Noix de Saints Jacques aux Shitakés. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Just in addition, the time it takes to cook Noix de Saints Jacques aux Shitakés estimated approx 20 minutes.

To get started with this recipe, we must prepare a few components. You can have Noix de Saints Jacques aux Shitakés using 8 ingredients and 5 steps. Here is how you can achieve it.

Une recette terre et mer, associant les champignons asiatique aux Saints Jacques. Recette pour 2 personnes.

Ingredients and spices that need to be Make ready to make Noix de Saints Jacques aux Shitakés:

1. 1 verre de riz vénèré
2. 10 Saints Jacques
3. 150 g Shitakés
4. 1 échalote
5. 2 c.a.s d’huile d’olive
6. 1 à 2 noix de beurre
7. 2 c.a.s de muscat
8. 10 cl fond de veau

Steps to make to make Noix de Saints Jacques aux Shitakés

1. Faites cuire le riz vénéré. Lavez et retirez le corail des coquilles Saint-Jacques
2. Lavez et séchez les Shitakés, réservez 6 chapeaux et émincez les queues et champignons restants
3. Dans une poêle, faites fondre les champignons avec l’échalote dans deux belles cuillères d’huile d’olive et une noix de beurre. Faites revenir 8 minutes. En même temps disposer les chapeaux dans la même casserole et faites les revenir 3 minutes avant de les réserver. Versez deux cuillères à soupe de muscat, ajoutez 10 cl de fond de veau et portez à ébullition les champignons. Ajoutez 20 cl de crème, salez et poivrez et portez à ébullition de nouveau la préparation.
4. Faites chauffer une seconde poêle avec de l’huile d’olive, y déposez les chapeaux, puis faites revenir à feu vif les saints Jacques 2 minutes de chaque côté.
5. Dressez le riz, puis la sauce et les Saints Jacques dans les chapeaux et servez bien chaud.

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