Turkish-style eggs with black mushrooms & crispy chickpeas

Turkish-style eggs with black mushrooms & crispy chickpeas

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DISCOVER THIS RECIPE OF TURKEY-STYLE EGGS WITH BLACK MUSHROOMS & CRUSTILLING CHICKPEAS, AN IDEA TO SHARE WITH FRIENDS!

Ingredients for 1 person

60 g chickpeas quick-cooking chickpeas (8 minutes) Sabarot
10 g of Sabarot dried black mushrooms
2 eggs
150 g Greek yogurt
Juice of one lemon
2 tbsp. olive oil
10 g butter
1 tsp. smoked paprika
1 pinch curry powder
Mint
Salt and pepper

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Recipe

Rehydrate the black mushrooms in a large volume of boiling water for 30 min. Drain.
Cook the chickpeas in plenty of water for 8 minutes, then drain.
Preheat oven to 200°C.
Pour the chickpeas, 1 tablespoon olive oil, curry powder, salt and pepper into a large bowl. Mix well to coat the chickpeas. Pour onto a baking tray lined with baking paper and bake for 30 min.
In a bowl, mix the Greek yogurt with salt, pepper, lemon juice and a little mint.
Melt the butter in a frying pan, add the smoked paprika, stir and add the chickpeas and black mushrooms. Cook for 3-4 min.
Prepare your soft-boiled eggs: bring a pan of water to the boil. Carefully dip the eggs in using a skimmer. Leave to cook for 6 min as soon as they return to the boil. At the end of the cooking time, run the eggs under cold water for easier peeling.
In the bottom of a soup plate, place the Greek yogurt, add the soft-boiled eggs, pour the mushroom and chickpea mixture all around, and sprinkle with mint leaves.

Black mushrooms

Sabarot dried black mushrooms add texture and flavor to all your Asian dishes: egg rolls, soups, noodles or stir-fried rice… Don’t hesitate to use rehydration water for even more flavor! For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms.
All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself and don’t wait any longer with our recipe for Turkish-style eggs with black mushrooms & crispy chickpeas!

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Quick-cooking chickpeas 8 minutes

Précuits par un procédé entièrement naturel, les pois chiches “Cuisson rapide” Sabarot voient leur temps de cuisson passer de 90 minutes à 8 minutes seulement ! Et le trempage est à désormais inutile ! Idéal en salade, ou en purée, le pois chiche “Cuisson rapide” conserve toutes ses qualités gustatives.
So treat yourself and don’t wait any longer with our recipe for Turkish-style eggs with black mushrooms & crispy chickpeas!

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Forest eggs with pumpkin

Forest eggs with pumpkin

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Discover this recipe for forest eggs with pumpkin. A colorful recipe that smells of autumn.

Ingredients for 2 people

15 g of Sabarot dried mousserons
1 pumpkin
2 eggs
100 g cottage cheese
1 tbsp. olive oil
15 g butter
1 tsp. balsamic vinegar
Chives
Salt
Pepper

 

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Recipe

Peel and chop the pumpkin. Steam for 20 minutes.
Rehydrate the muskmushrooms in a large volume of boiling water for 20 min. Drain.
Chop the chives and mix with the fromage blanc. Season with salt and pepper.
Mash the pumpkin with the olive oil and 1 tablespoon of fromage blanc with chives.
Brown the mousserons in the butter for 5 min. Deglaze with balsamic vinegar.
To cook poached eggs: bring the water to the boil in a saucepan, then, when the water comes to the boil, turn off the heat. Break the eggs, place them gently in the water and leave them alone. Turn the heat back down to minimum and cook the eggs for 5 min. Remove the eggs with a skimmer.
In a soup plate, place the pumpkin purée and top with the poached egg and mushrooms. Garnish with a little fromage frais with chives. .

Dried mousserons

Sabarot mousserons lend themselves perfectly to the preparation of all your omelettes, gratins or soups. Don’t hesitate to use rehydration water to spice up the taste of your preparations. For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms.
All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself and don’t wait any longer with our recipe for Forest Eggs with Pumpkin!

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Amaranth, morel and green vegetable waffles

Amaranth, morel and green vegetable waffles

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DISCOVER THIS RECIPE OF PRINTANIÈRE AMARANTE GAUFRES, IDEAL FOR SHARING AMONG FRIENDS!

Ingredients for 4 people

60 g Sabarot amaranth
10 g dried Sabarot dried morels
1 bunch asparagus
100 g fresh goat’s cheese
2 eggs
90 g wheat flour
20 g butter
1/2 sachet yeast
250 g cottage cheese
30 g butter
Chives
Salt and pepper

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Recipe

Rehydrate the morels in a large volume of boiling water for 20 min. Drain.
Cut off the asparagus tips and remove the skin from the peas. Cook in boiling water for 10 min. Drain and sauté with the morels in a pan with 10 g of butter for 5 min.
Chop the chives and mix with the fresh goat’s cheese, seasoning with salt and pepper. Set aside for later.
Finely blend the amaranth, then add the 2 eggs, flour, fromage blanc, 1/2 sachet yeast and 20 g melted butter, season with salt and pepper.
Put a large spoonful of batter into each impression of the lightly oiled waffle iron.
Cook for a few minutes.
Spread the waffles with the fresh goat’s cheese and top with the asparagus, peas and morels.

Dried morels

Sabarot morels are selected with the greatest care to offer you a noble product with a powerful flavor that will enhance your meat or fish dishes, but will also sublimate simple dishes such as potatoes or pasta. You’ll benefit from all the parts of the morel that give it its aroma. Don’t hesitate to use rehydration water to spice things up even further!
So treat yourself and don’t wait any longer with our recipe for amaranth, morel and green vegetable waffles!
 

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Amaranth

This little seed from the Incas is less well known than quinoa, but well worth discovering. A favorite food of the Aztecs, amaranth comes in several varieties, some grown for their seeds, others for their leaves. A naturally gluten-free seed, amaranth is rich in protein and calcium. It is ideal for vegetarians and those wishing to reduce their meat consumption. Amaranth can be eaten in a variety of ways: the seeds can be toasted like popcorn. Just cover them for a few minutes to make them pop. Amaranth can also be eaten cooked as a side dish, but also in gratins, vegetable dishes, galettes…
So treat yourself and don’t wait any longer with our recipe for amaranth, morel and green vegetable waffles!
 

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Quick tip for rehydrating mushrooms

Quick tip for rehydrating mushrooms

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Mushrooms come in “fresh” and “dried” versions.
For dried mushrooms, it is necessary to rehydrate them before cooking. This usually takes between 20 and 30 minutes. To help you enjoy them more quickly, here’s a little chaperone tip that works with all mushrooms: **** Express rehydration! ****
Dried mushrooms will double in volume, so choose your container carefully! Allow around 15g of dried mushrooms per person. You can reuse mushroom rehydration water. All you need to do is filter it. It can then be used as a stock for risotto or soup, or reduced to flavor meat juices or gratins. …

Discover our range of dried mushrooms

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BURGER DU SOLEIL

BURGER DU SOLEIL

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Here’s a gourmet recipe for a veggie burger made with our “Quinoa and bulgur with sunny vegetables” veggie patties. It’s quick and easy to make, and can be served with a salad and polenta fries!

Ingredients for 4 people :

– For the patties: – 1 preparation for quinoa and bulgur with sunny vegetables” galette– 1/2 zucchini– 1/4 eggplant– 1 tomato– 1/2 bell bell pepper– 1 tsp herbes de Provence– Salt– Pepper
– For the sauce:– 2 Greek yogurts– 2 teaspoons garlic powder– salt– pepper– olive oil
– For the burgers:– 4 buns– 4 slices cheddar cheese– 1 red onion– 2 tomatoes– 2 sucrine leaves or other lettuce– chives

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Recipe

Dice the zucchini, bell pepper, eggplant and one tomato.
Heat a drizzle of olive oil in a frying pan. Add the diced peppers and cook for 2 minutes, stirring regularly. Add the zucchini and eggplant and cook for 5 minutes, stirring regularly. Finally, add the diced tomatoes, herbes de Provence, salt and pepper and cook for 2 minutes. Set aside.
Pour “Quinoa and bulgur” vegetable patty mix into a bowl and add 200 mL boiling water. Allow to rehydrate for 4 to 5 minutes.
Meanwhile, slice the red onion, tomatoes and sucrine.
Add the cooked vegetables to the rehydrated patty mix.
In a hot, oiled frying pan, shape the patties using a cookie cutter. Press down well. Cook over high heat for 3 minutes and turn over with a spatula. Cook for a further 3 minutes and add the cheddar slices. Cover and let the cheese melt.
To prepare the sauce, stir the garlic powder and chives into the Greek yoghurt with a pinch of salt.
Assemble the burger: put the sauce on both sides of the buns. On the top bun, add 2 onion rings and 2 tomato slices. On the bottom bun, place slices of sucrine.
Once the cheese has melted, place the patty on the sucrine and close the burger.

 

Our vegetable cake mixes

Discover a new way of eating pulses with Sabarot’s vegetable galette mixes.
Rich in protein, this gourmet preparation for vegetable patties “quinoa and bulgur with sunny vegetables” is ready in just 8 minutes.
With one packet, you can make up 12 patties for an aperitif or 12 “falafels” to liven up your salads, or 4 patties ideal for burgers or as a side dish.
And all the more reason to discover them: these patties are made from 100% natural ingredients, with no added salt or additives.

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