- 2 Mon Crémeux Chaud Entremont
- 100g girolle mushroom
- 1 onion squash
- Spinach leaves
- Fresh bread
- Butter, oil
- Salt, pepper
Start by cooking the potatoes in a large volume of water for 20-25 minutes.
While the potatoes are cooking, cut the legs of the girolle mushroom and rinse them under water. In a frying pan, brown them with a little butter for 6 minutes.
Then peel and slice your onion squash into cubes. Fry it in a previously oiled pan until golden.
Add salt and pepper as desired.
Finally, bake your Entremont Crémeux Chaud 15 minutes in the oven.
Eat your Crémeux Chaud by dipping your potatoes, chanterelles and onion squash in them. You can accompany it all with a few spinach leaves and bread.
Crédit photo : Stéphanie Iguna @LaFoodFactory