Mushroom cream: the recipe for a nutritious and healthy dish to be enjoyed with croutons. A real delicacy to prepare especially during the period of mushroom picking: remember, however, to have them checked at the mycological inspectorates of the Asl
The cream of mushroom is a quick and easy recipe to prepare but the very special taste. Ideal to warm cold winter days, savor it with many croutons of bread: you will see that delight. The choice is yours for the variety of mushrooms: both porcini and Champignon are excellent.
Here then is the recipe of mushroom cream taken from the interesting recipe book of Amalia Lamberti Garden ” Veg and Vegan. Vegetarian and vegan cuisine “:
-350 g of fresh mushrooms
-40 gr of flour
-40 g of butter
-½ l of milk
-2 dl of vegetable stock
-A decilitre of liquid cream
-A few chervil leaves
-Croutons of bread
-After having cleaned the mushrooms well, slice them and let them stew, in a pan, with half the butter and a pinch of salt.
-Meanwhile, prepare the bechamel: melt the remaining butter in a saucepan, add the flour and mix well to remove the lumps. Dilute with hot milk and cook for a few minutes.
-Add the mushrooms and sieve everything. Pour the mixture into a saucepan, dilute with the stock and bring to a boil. Season with salt and turn off the heat.
-Finally, add the cream liquid and leaves of chervil and serve with croutons.