Thursday, May 9, 2013

WILD MUSHROOM WITH SHRIMP GALETTE AU GRATIN




INGREDIENTS:
80g mozzarella cheese
3 pieces shitake mushroom/ whole-grilled
50g shrimp/peeled and sliced in half
2 pieces crepe
45g whole peeled tomato
2g garlic minced
2g onion minced
1 tbsp. parmesan cheese

PROCEDURE:
1. Remove stalk of the mushroom.
2. Rub mushroom with oil, salt and pepper.
3. Grill and set aside.
4. Clean and peel the shrimps then sliced in half.
5. Place the shrimps into the crepe then bake.
6. Put grated mozzarella on top of the shrimp galette, alternate with the grilled mushroom, then baked at 375 degrees F for 3 minutes.
7. Pour the tomato coulies on the center of the plate and place the cooked galette on the center.
8. Garnish with fresh rosemary leaves.

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