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\n <\/a>\n <\/div><\/p>\nPrint<\/strong><\/h4>\n<\/div>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_3″][et_pb_text admin_label=”Ingr\u00e9dients” background_layout=”light” text_orientation=”left” use_border_color=”on” border_color=”#e90000″ border_style=”solid” custom_padding=”1em|2em|1em|2em” custom_css_main_element=”border-radius : 0 3em 0 3em;” border_width=”3px”]<\/p>\n
Ingredients<\/strong><\/span><\/h2>\n\n- 4 large potatoes<\/li>\n
- 24\u00a0Burgundy snails<\/a><\/li>\n
- 50g (1.8 oz)\u00a0chanterelles in a jar<\/a><\/li>\n
- Breadcrumbs (or crushed crackers)<\/li>\n<\/ul>\n
For the bechamel sauce with garlic<\/em><\/p>\n\n- 25cl of milk<\/li>\n
- 25g (0.9 oz) of butter<\/li>\n
- 1 tbsp of flour<\/li>\n
- 2 cloves of chopped garlic<\/li>\n
- 2 tbsp of fresh parsley<\/li>\n
- 2 tbsp of breadcrumbs<\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text admin_label=”Cr\u00e9dit blogueuse” background_layout=”light” text_orientation=”center” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_css_main_element=”background-color:#EBE1CD;||padding:1em;”]<\/p>\n
Recipe by our partner blogger
\nLes d\u00e9lices de L\u00e9tiss<\/strong><\/a><\/em><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_text admin_label=”Pr\u00e9paration” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”#f7f1e5″ custom_css_main_element=”border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;” custom_padding=”2em|2em|2em|2em”]<\/p>\n
Directions<\/span><\/h2>\n1.<\/span>\u00a0<\/strong>Wash the potatoes without removing the skin.<\/p>\n2.<\/span>\u00a0<\/strong>Cook 20 minutes (steam), take out and a let cool.
\nThen cut them in half along the length, dig a hole\u00a0with a teaspoon (keep the potato flesh\u00a0to make a puree if you want).<\/p>\n![\"Potatoes](\"\/actualites-et-recettes\/wp-content\/uploads\/2016\/06\/Pommes-de-terre-farcies-aux-champignons-et-aux-escargots2-225x300.jpg\")
<\/a>3.<\/span>\u00a0<\/strong>Drain the snails<\/a>\u00a0and chanterelles<\/a>, cut the mushrooms into pieces.
\nGarnish each half of potatoes with 3 snails and one teaspoon of mushrooms pieces.<\/p>\n4.<\/span>\u00a0<\/strong>Prepare the garlic bechamel sauce: melt the butter in a pan over low heat.
\nAdd flour when it’s just melted, mix all vigorously. Mix with one-third of cold milk, mix with a whisk until thickened, then add the \u00a0whole milk stirring regularly. Incorporate the chopped cloves of garlic and parsley, well mix.<\/p>\n5.<\/span>\u00a0<\/strong>Preheat the oven to 200\u00b0 C.<\/p>\nPour the bechamel on potatoes, sprinkle with breadcrumbs and place in an oven plate.<\/p>\n
Place under\u00a0the grill in the oven for 5 to 10 min, so that they are golden brown and crispy.<\/p>\n
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You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes: 3 servings | Duration: 30-45 minutes | Difficulty: easy<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
[et_pb_section admin_label=\"section\"][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" custom_margin=\"1em||2em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|tablet\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" parallax_2=\"off\" parallax_method_2=\"off\" parallax_3=\"off\" parallax_method_3=\"off\" parallax_4=\"off\" parallax_method_4=\"off\" column_padding_mobile=\"on\"][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Nombre personnes\" title=\"Pour 3 personnes\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/NombrePersonnes3.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Dur\u00e9e\" title=\"30-45 minutes\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Dur\u00e9e3.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Difficult\u00e9\" title=\"Facile\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Difficult\u00e92.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_text admin_label=\"Imprimer\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"] [printfriendly]<\/p>
Print<\/strong><\/h4><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Ingr\u00e9dients\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"on\" border_color=\"#e90000\" border_style=\"solid\" custom_padding=\"1em|2em|1em|2em\" custom_css_main_element=\"border-radius : 0 3em 0 3em;\" border_width=\"3px\"]<\/p>
Ingredients<\/strong><\/span><\/h2>- 4 large potatoes<\/li>
- 24 snails Bougorgne<\/a><\/li>
- 50g of chanterelles in a jar<\/a><\/li>
- Breadcrumbs (or crushed crackers)<\/li><\/ul>
For the b\u00e9chamel sauce with garlic<\/em><\/p>- 25cl of milk<\/li>
- 25g of butter<\/li>
- 1 case of flour<\/li>
- 2 cloves of chopped garlic<\/li>
- 2 cases of fresh parsley<\/li>
- 2 cases of breadcrumbs<\/li><\/ul>
[\/et_pb_text][et_pb_text admin_label=\"Cr\u00e9dit blogueuse\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" custom_css_main_element=\"background-color:#EBE1CD;||padding:1em;\"]<\/p>
Our partner blogger recipe
Kitchen tour<\/strong><\/a><\/em><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\"][et_pb_text admin_label=\"Pr\u00e9paration\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" background_color=\"#f7f1e5\" custom_css_main_element=\"border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;\" custom_padding=\"2em|2em|2em|2em\"]<\/p>
Preparation<\/span><\/h2>1.<\/span>\u00a0<\/strong>Wash the potatoes without removing the skin so that they hold better for cooking.<\/p>2.<\/span>\u00a0<\/strong>Make steaming 20 minutes, take out them and a little cool.
Then cut them in half along the length, dig a well with a small spoon (reserve potato Chair if necessary to make a puree) and reserve the.<\/p>![\"Potatoes](\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/06\/Pommes-de-terre-farcies-aux-champignons-et-aux-escargots2-225x300.jpg\")
<\/a>3.<\/span>\u00a0<\/strong>Drain the snails <\/a>and girolles,<\/a> cut the mushrooms into pieces.
Garnish each half of potatoes 3 snails and one teaspoon of mushrooms.<\/p>4.<\/span>\u00a0<\/strong>Prepare the b\u00e9chamel sauce garlic: melt the butter in a pan over low heat.
Add flour when it has just been melted (leaving scorch); toss all vigorously. Mix with one-third of cold milk, mix with whisk until thickened, then add the milk until it is exhausted again stirring regularly. Incorporate then the cloves of chopped garlic and parsley, well mix. When sauce water spoon, the sauce is then ready for use.<\/p>5.<\/span>\u00a0<\/strong>Preheat the oven to 200 \u00b0 C.<\/p>Pour the bechamel on potatoes, sprinkle with breadcrumbs and place in a dish in the oven.<\/p>
Place at height of the grill and place in the oven for 5 to 10 min, so that they are golden brown and crisp.<\/p>
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You want to print this recipe? During preview, remember to click on the items you want to remove for printing customized!<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[912,941,943,1249],"tags":[],"class_list":["post-2640","post","type-post","status-publish","format-standard","hentry","category-recipes","category-mushrooms","category-snails","category-course","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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- \n
- 4 large potatoes<\/li>\n
- 24\u00a0Burgundy snails<\/a><\/li>\n
- 50g (1.8 oz)\u00a0chanterelles in a jar<\/a><\/li>\n
- Breadcrumbs (or crushed crackers)<\/li>\n<\/ul>\n
For the bechamel sauce with garlic<\/em><\/p>\n
- \n
- 25cl of milk<\/li>\n
- 25g (0.9 oz) of butter<\/li>\n
- 1 tbsp of flour<\/li>\n
- 2 cloves of chopped garlic<\/li>\n
- 2 tbsp of fresh parsley<\/li>\n
- 2 tbsp of breadcrumbs<\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text admin_label=”Cr\u00e9dit blogueuse” background_layout=”light” text_orientation=”center” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_css_main_element=”background-color:#EBE1CD;||padding:1em;”]<\/p>\n
Recipe by our partner blogger
\nLes d\u00e9lices de L\u00e9tiss<\/strong><\/a><\/em><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_text admin_label=”Pr\u00e9paration” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”#f7f1e5″ custom_css_main_element=”border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;” custom_padding=”2em|2em|2em|2em”]<\/p>\n
Directions<\/span><\/h2>\n
1.<\/span>\u00a0<\/strong>Wash the potatoes without removing the skin.<\/p>\n
2.<\/span>\u00a0<\/strong>Cook 20 minutes (steam), take out and a let cool.
\nThen cut them in half along the length, dig a hole\u00a0with a teaspoon (keep the potato flesh\u00a0to make a puree if you want).<\/p>\n<\/a>3.<\/span>\u00a0<\/strong>Drain the snails<\/a>\u00a0and chanterelles<\/a>, cut the mushrooms into pieces.
\nGarnish each half of potatoes with 3 snails and one teaspoon of mushrooms pieces.<\/p>\n4.<\/span>\u00a0<\/strong>Prepare the garlic bechamel sauce: melt the butter in a pan over low heat.
\nAdd flour when it’s just melted, mix all vigorously. Mix with one-third of cold milk, mix with a whisk until thickened, then add the \u00a0whole milk stirring regularly. Incorporate the chopped cloves of garlic and parsley, well mix.<\/p>\n5.<\/span>\u00a0<\/strong>Preheat the oven to 200\u00b0 C.<\/p>\n
Pour the bechamel on potatoes, sprinkle with breadcrumbs and place in an oven plate.<\/p>\n
Place under\u00a0the grill in the oven for 5 to 10 min, so that they are golden brown and crispy.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ligne” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”off” padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” column_padding_mobile=”on” custom_css_main_element=”max-width:70%;” custom_margin=”3em||3em|” custom_margin_phone=”0px||0px|” custom_margin_last_edited=”on|phone”][et_pb_column type=”4_4″][et_pb_text admin_label=”Info pour imprimer (EN)” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!<\/em><\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes: 3 servings | Duration: 30-45 minutes | Difficulty: easy<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
[et_pb_section admin_label=\"section\"][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" custom_margin=\"1em||2em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|tablet\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" parallax_2=\"off\" parallax_method_2=\"off\" parallax_3=\"off\" parallax_method_3=\"off\" parallax_4=\"off\" parallax_method_4=\"off\" column_padding_mobile=\"on\"][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Nombre personnes\" title=\"Pour 3 personnes\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/NombrePersonnes3.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Dur\u00e9e\" title=\"30-45 minutes\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Dur\u00e9e3.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Difficult\u00e9\" title=\"Facile\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Difficult\u00e92.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_text admin_label=\"Imprimer\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"] [printfriendly]<\/p>
Print<\/strong><\/h4><\/div>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Ingr\u00e9dients\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"on\" border_color=\"#e90000\" border_style=\"solid\" custom_padding=\"1em|2em|1em|2em\" custom_css_main_element=\"border-radius : 0 3em 0 3em;\" border_width=\"3px\"]<\/p>
Ingredients<\/strong><\/span><\/h2>
- 4 large potatoes<\/li>
- 24 snails Bougorgne<\/a><\/li>
- 50g of chanterelles in a jar<\/a><\/li>
- Breadcrumbs (or crushed crackers)<\/li><\/ul>
For the b\u00e9chamel sauce with garlic<\/em><\/p>
- 25cl of milk<\/li>
- 25g of butter<\/li>
- 1 case of flour<\/li>
- 2 cloves of chopped garlic<\/li>
- 2 cases of fresh parsley<\/li>
- 2 cases of breadcrumbs<\/li><\/ul>
[\/et_pb_text][et_pb_text admin_label=\"Cr\u00e9dit blogueuse\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" custom_css_main_element=\"background-color:#EBE1CD;||padding:1em;\"]<\/p>
Our partner blogger recipe
Kitchen tour<\/strong><\/a><\/em><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\"][et_pb_text admin_label=\"Pr\u00e9paration\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" background_color=\"#f7f1e5\" custom_css_main_element=\"border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;\" custom_padding=\"2em|2em|2em|2em\"]<\/p>
Preparation<\/span><\/h2>
1.<\/span>\u00a0<\/strong>Wash the potatoes without removing the skin so that they hold better for cooking.<\/p>
2.<\/span>\u00a0<\/strong>Make steaming 20 minutes, take out them and a little cool.
Then cut them in half along the length, dig a well with a small spoon (reserve potato Chair if necessary to make a puree) and reserve the.<\/p><\/a>3.<\/span>\u00a0<\/strong>Drain the snails <\/a>and girolles,<\/a> cut the mushrooms into pieces.
Garnish each half of potatoes 3 snails and one teaspoon of mushrooms.<\/p>4.<\/span>\u00a0<\/strong>Prepare the b\u00e9chamel sauce garlic: melt the butter in a pan over low heat.
Add flour when it has just been melted (leaving scorch); toss all vigorously. Mix with one-third of cold milk, mix with whisk until thickened, then add the milk until it is exhausted again stirring regularly. Incorporate then the cloves of chopped garlic and parsley, well mix. When sauce water spoon, the sauce is then ready for use.<\/p>5.<\/span>\u00a0<\/strong>Preheat the oven to 200 \u00b0 C.<\/p>
Pour the bechamel on potatoes, sprinkle with breadcrumbs and place in a dish in the oven.<\/p>
Place at height of the grill and place in the oven for 5 to 10 min, so that they are golden brown and crisp.<\/p>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" column_padding_mobile=\"on\" custom_css_main_element=\"max-width:70%;\" custom_margin=\"3em||3em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|phone\"][et_pb_column type=\"4_4\"][et_pb_text admin_label=\"Info pour imprimer\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p>
You want to print this recipe? During preview, remember to click on the items you want to remove for printing customized!<\/em><\/p>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[912,941,943,1249],"tags":[],"class_list":["post-2640","post","type-post","status-publish","format-standard","hentry","category-recipes","category-mushrooms","category-snails","category-course","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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- 50g of chanterelles in a jar<\/a><\/li>
- 50g (1.8 oz)\u00a0chanterelles in a jar<\/a><\/li>\n