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.
Do you like vegetarian recipes? So come and discover my latest book ! You will find
HERE all the details on its content…
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!
Comments