Champignon Cremieur on exotic mango-courgette ragout
Recipe for 4 Portions:1 Champignon Cremieur (room temperature)
1 ripe mango
1 courgette (100 g)
2 cm fresh ginger
1 tsp rape seed oil
2-3 tbsp cashew nuts (roasted and salted)
3-4 sticks of Thai basil
Preparation:Cut the mango flesh and the courgette into cubes. Peel and grate the ginger. Deseed one to two chillis and chop. Steam with the courgette pieces in rape seed oil for three minutes. Season with salt, pepper and nutmeg. Add the mango pieces, stir and remove from the heat. Allow to cool.
Garnish the mango-courgette ragout with two to three chopped cashew nuts and Thai basil leaves. Cut the Champignon Cremieur into segments and arrange with the ragout.
Alternative:Instead of Thai basil, use coriander. It’s strong lemon-like aroma gives it an unmistakeable character.
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