{"id":13274,"date":"2026-06-23T12:11:20","date_gmt":"2026-06-23T12:11:20","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13274"},"modified":"2026-06-23T12:28:50","modified_gmt":"2026-06-23T12:28:50","slug":"recette-champignon-farci-a-la-feta-origan-et-thym","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-champignon-farci-a-la-feta-origan-et-thym","title":{"rendered":"Recette Champignon farci \u00e0 la feta, origan et thym"},"content":{"rendered":"\t\t
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Champignons farcis \u00e0 la feta, origan et thym, cr\u00e8me d'ortie au gingembre<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Yoann Hue \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (Allemagne)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Champignons\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Photo de Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingr\u00e9dients pour 15 personnes (portions amuse-bouche)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Champignons farcis<\/span><\/p>

  • 15 champignons de Paris<\/li>
  • 1 paquet (200 g ) de feta<\/li>
  • 1 \u00e9chalote, cisel\u00e9e finement<\/li>
  • 2 gousses d’ail hach\u00e9e<\/li>
  • 1\/4 de poivron rouge coup\u00e9 en fine brunoise<\/li>
  • 1 c. \u00e0 c. de gingembre hach\u00e9<\/li>
  • 1 c. \u00e0 s. de feuilles de thym, origan, romarin et sauge, hach\u00e9s finement<\/li>
  • Huile d’olive<\/li>
  • Garam massala<\/li>
  • Cumin, torr\u00e9fi\u00e9 et moulu<\/li>
  • Sel, poivre<\/li><\/ul>

    Praline feta et noix de cajou<\/span><\/p>

    • 100 g de noix de cajou grill\u00e9e<\/span><\/li>
    • 1 paquet (200 g ) de feta<\/li>
    • 1 c. \u00e0 c. gingembre hach\u00e9<\/li>
    • 1\/2 c. \u00e0 c. de paprika en poudre<\/li>
    • 1\/4 c. \u00e0 c. de cumin, torr\u00e9fi\u00e9 et moulu<\/li>
    • Sel, poivre<\/li>
    • M\u00e9lange de p\u00e9tales de fleurs hach\u00e9s grossi\u00e8rement (souci, pavot, campanule, \u0153illet d’Inde, …)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Cr\u00e8me d’ortie au gingembre<\/span><\/p>

      • 1 gousse d’ail<\/span><\/li>
      • 1 morceau de gingembre de la taille d’une noix<\/li>
      • 2 c. \u00e0 s. de beurre<\/span><\/li>
      • 250 g de feuilles d’orties blanchies et \u00e9goutt\u00e9es<\/li>
      • 1 c. \u00e0 s. de miel<\/li>
      • 100 ml de cr\u00e8me liquide<\/li>
      • Sel et poivre<\/li><\/ul>

        Sauce au poivron rouge<\/p>

        • 3 c. \u00e0 s. d\u2019huile d\u2019olive<\/li>
        • 1 oignon<\/li>
        • 2 gousses d\u2019ail<\/li>
        • 500 g de poivrons rouges<\/li>
        • 1 bouquet garni (1 vert de poireau, 1 feuille de laurier, 1 bouquet de thym)<\/li>
        • Sel et chili en poudre<\/li><\/ul>

          D\u00e9cor<\/span><\/p>

          • fleurs de tag\u00e8te orang\u00e9e<\/span><\/li>
          • fleurs de campanule<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Pour les champignons farcis, faire chauffer un peu d’huile d’olive dans une casserole et faire revenir \u00e9chalote, ail, gingembre, poivron rouge sans coloration pendant environ 2 minutes. Ajouter alors les \u00e9pices et faire revenir quelques secondes. Assaisonner de sel et poivre et ajouter les herbes hach\u00e9es. Couper la feta en cubes de 0,5 cm et l’ajouter au m\u00e9lange pr\u00e9c\u00e9dent. Nettoyer alors les champignons de Paris et les \u00e9queuter (utiliser les queues pour une autre pr\u00e9paration). Les badigeonner au pinceau d’huile d’olive, les assaisonner de sel et poivre puis les farcir avec le m\u00e9lange \u00e0 la feta. Cuire au four \u00e0 150 \u00b0C environ 10 minutes.<\/span><\/p>

            Pour les pralines feta et noix de cajou, mixer d’abord finement les noix de cajou grill\u00e9es avec le gingembre. Ajouter la feta, sel, poivre et les \u00e9pices. Mixer pour obtenir une p\u00e2te bien lisse. V\u00e9rifier l’assaisonnement. Former des boulettes r\u00e9guli\u00e8res et les enrober dans le m\u00e9lange de fleurs. R\u00e9server au frais.<\/p>

            Pour la cr\u00e8me d’ortie au gingembre, \u00e9queuter, laver puis blanchir les orties \u00e0 l’eau bouillante sal\u00e9e. Les rafra\u00eechir puis les \u00e9goutter. Faire fondre le beurre dans une casserole, y ajouter l’ail et le gingembre et faire revenir sans coloration. Ajouter les orties, cr\u00e8me, miel, sel et poivre et mixer finement pour obtenir une cr\u00e8me verte. V\u00e9rifier l’assaisonnement.<\/p>

            Pour la sauce au poivron rouge, \u00e9mincer finement l\u2019oignon et hacher les gousses d\u2019ail. Faire revenir dans une casserole \u00e0 l\u2019huile d\u2019olive. Ajouter les poivrons rouges taill\u00e9s en morceaux ainsi que le bouquet garni. Laisser mijoter 30 min. Retirer le bouquet garni. Mixer la sauce et la passer dans une \u00e9tamine fine. Saler et relever de chili en poudre.<\/p>

            Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            Champignons farcis \u00e0 la feta, origan et thym, cr\u00e8me d’ortie au gingembre Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Champignons farcis 15 champignons de Paris 1 paquet (200 g ) de feta 1 \u00e9chalote, cisel\u00e9e finement 2 gousses d’ail hach\u00e9e 1\/4 de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":0,"footnotes":""},"class_list":["post-13274","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Champignon farci \u00e0 la feta, origan et thym - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de champignons farcis \u00e0 la feta, origan et thym en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-champignon-farci-a-la-feta-origan-et-thym\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Champignon farci \u00e0 la feta, origan et thym - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de champignons farcis \u00e0 la feta, origan et thym en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-champignon-farci-a-la-feta-origan-et-thym\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-23T12:28:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/06\/Ortierecette3.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-champignon-farci-a-la-feta-origan-et-thym\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-champignon-farci-a-la-feta-origan-et-thym\",\"name\":\"Recette Champignon farci \u00e0 la feta, origan et thym - 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