{"id":1998,"date":"2014-12-22T10:42:33","date_gmt":"2014-12-22T10:42:33","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1998"},"modified":"2024-04-27T12:14:28","modified_gmt":"2024-04-27T10:14:28","slug":"crema-de-xampinons","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/crema-de-champinones\/","title":{"rendered":"Crema de Xampinyons"},"content":{"rendered":"<p>Et ve de gust una Crema de Xampinyons calenteta i casolana? Avui us mostrem com preparar aquesta riqu\u00edssima crema de xampinyons amb carbass\u00f3. Ja veureu com us agradar\u00e0, \u00e9s una videorecepta molt f\u00e0cil de preparar i tots els ingredients s\u00f3n naturals. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Crema de Xampinyons\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/8ENMeGytcOw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>300 grs. Xampinyons<\/li><li>300 grs. Ceba<\/li><li>400 grs. Carbass\u00f3<\/li><li>100 grs. Mantega<\/li><li>1 litre d&#039;aigua<\/li><li>1 gla\u00e7\u00f3 de Caldo de Pollastre<\/li><li>Sal i Pebre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>En primer lloc rentem b\u00e9 totes les verdures i seguidament trossegem la ceba i el carbass\u00f3.<\/li><li>Els xampinyons els tallarem a l\u00e0mines i reservarem les verdures.<\/li><li>En una cassola posarem la mantega fins que es fongui, afegirem la ceba i la deixarem coure aproximadament 5 minuts, a foc baix.<\/li><li>Afegirem els xampinyons, donant-hi unes voltes perqu\u00e8 coguin durant un parell de minuts.<\/li><li>A continuaci\u00f3 hi posem els carbassons i els deixem coure tamb\u00e9 dos minuts.<\/li><li>Abocarem l&#039;aigua calenta, m\u00e9s el gla\u00e7\u00f3 de brou de pollastre i el pebre. Deixarem coure durant 20 minuts i rectificarem de sal, si cal.<\/li><li>Apartarem la cassola del foc i separarem uns quants xampinyons, que ens serviran per adornar la crema.<\/li><li>Tritureu la resta dels ingredients, fins que quedi ben batut, afegint-hi una mica m\u00e9s d&#039;aigua, si veiem que ens queda molt espessa.<\/li><li>En servir la crema li afegirem els xampinyons que ten\u00edem reservats i li podem posar unes ensopegades de pa torrat.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><b><strong>Us aconsellem que veieu el v\u00eddeo de la <\/strong><\/b>Crema de Xampinyons<b><strong>per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/strong><\/b><\/h3>","protected":false},"excerpt":{"rendered":"<p>Te apetece una Crema de Champi\u00f1ones calentita y casera? Hoy os mostramos c\u00f3mo preparar esta riqu\u00edsima crema de champi\u00f1ones con calabacin. Ya vereis lo mucho que os gustar\u00e1, es una videoreceta muy f\u00e1cil de preparar y todos los ingredientes son naturales. INGREDIENTES: 300 grs. Champi\u00f1ones 300 grs. Cebolla 400 grs. Calabac\u00edn 100 grs. Mantequilla 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11055,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[2027,2028,2029,2030,2031],"class_list":["post-1998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-como-hacer-crema-con-champinones","tag-como-hacer-crema-de-champinones","tag-crema-con-setas","tag-crema-de-champinones","tag-crema-de-champinones-paso-a-paso"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1998"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1998\/revisions"}],"predecessor-version":[{"id":11057,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1998\/revisions\/11057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11055"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}