Ingredients
- 10 g de cèpes séchés
- 1500 g d'eau
- 8 feuilles de chou frisé
- 200 g de riz
- 100 g d'oignons
- 500 g de petits champignons de Paris frais
- 30 g de beurre
- 1 c. à café de sel
- 1 pincée de poivre moulu
- 1 cube cube de bouillon de légumes
- d'eau
- 100 g de fromage fondu à tartiner
- 20 g de farine de blé
- 1 c. à soupe de crème liquide 35% m.g.
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