Today, I’m cooking with... Recettes végétariennes

Published on December 9 2015 by Fruity Veggie Cathy

Hello,

This week, I’m pleased to let you discover Heart of Wild’s very nice blog, which is full of delicious recipes. I have chosen a recipe to warm the heart in the cold season, I mean:

Crozet bake with mushrooms and cheese

This delightful dish prepared with smoked tofu tasted good to both my husband and daughter, who are not vegetarians! Here is my dish:

Crozet bake with mushrooms and cheese - Fruity Veggie Cathy

Do you feel like testing it, too? Then feel free to read hereunder Heart of Wild’s recipe, I’ve translated for you:

Ingredients:

Serves 4

200 g crozets (French buckwheat pasta from Savoy region)
500 g mushrooms
125 g smoked tofu (optional)
3 tbsp creme fraiche (double cream)
150 g grated comté cheese
salt and pepper

Method:

Wash and mince mushrooms. Sauté them with some fat in a skillet for about 10 minutes. Season.

Cook crozets in a large amount of salted boiling water (for 15 minutes). Drain.

Mix mushrooms, crozets and smoked (diced) tofu together with cream. Stir in half the comté cheese.

Pour the mixture into an ovenproof dish. Sprinkle with the remaining cheese. Bake for about 15 minutes at 180°C until cheese turns slightly brown.

Hints and tips:

For a vegan recipe: use vegetable cream and malted yeast

You’ll find the French version of it on Heart of Wild’s blog, just here.

A picture of Heart of Wild’s own achievement is shown hereunder:

Crozet bake with mushrooms and cheese - Recettes Végétariennes

Enjoy.

Courtesy of the author. Thank you Heart of Wild!