Recipe: Mushroom cream

Good morning, gourmets! There have been many of you who have asked about the Baster mushroom cream recipe. And that’s why we’ve asked LluĂ­s to write it to us. How you’ll see is a simple and easy-to-make recipe at home. Very healthy and low in calories.

Ingredients for 10 people:

-1 large onion

-1 garlic cion

-1 medium potato

-salt, pepper and olive oil

-1/2 kilo mushrooms

In a wide casserole we throw a good splash of olive oil. Peel the garlic cout and simmer it. Once the garlic has acquired a toasted tone, add the chopped onion as finely as possible and smother it over a gentle heat until the edges of it begin to toast. It is at this time that we add the potato previously peeled and cut into irregular pieces.

We clean the mushrooms, take a little piece of the foot (it’s the hardest and fibrous part) and cut them into slices.

Add the txampis to the casserole and let them poach and release all their juice. While the onion, potato and mushrooms are drowning, season to taste! Watch out for salt! It is preferable to sin of these than of salt flats

At this point in the process there are those who like to pour some wine into the stew and let it reduce, I do not do it but it is not a bad idea. I recommend some white wine with sweet and fruity touches.

Once the alcohol has reduced, or simply the txampis have been stewed well, we add 2 liters of water and let it cook over a gentle muuuuy heat about 10 minutes … xup,xup … xup,xup….xup,xup

Turn off the heat and let stand for another 10 minutes. We don’t all have thermomix, so we manage with a good turmix, patience and good company. We shred and sneak in! I like to garnish the cream with a little chopped chives or some very finite slices of raw champagne or some spicy oil. And Voila c’est fini!

Remember to smile while cooking, that’s the best ingredient. Get the scoundrel kitchen.

Take advantage, on eguin and bon profit!

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