Porcini Mushrooms Cream (Crema di Funghi Porcini)
Instructions
Prepare a soup with lots of vegetables by reducing long, until you get a very concentrated liquid.
Carefully clean mushrooms, hold aside the three most beautiful chapels, cut into small pieces all other and cook for 10 minutes with the oil and garlic.
Prepare a white sauce with butter, flour, milk and salt, then add the mushrooms from which you removed the garlic and cook for 15 minutes, adding the broth and reduce over medium heat; 5 minutes before the end, immerse the blender and puree the whole thing.
Slice the chapels were left aside and put them in a pan with a little oil and parsley, then add them to the cream with salt and pepper and serve hot.
Those who prefer a softer taste can add an egg yolk at the end, turn off the heat.
Ingredients and dosing for 4 persons
- 400 g of fresh porcini mushrooms
- 1 clove of garlic
- 30 g of flour
- 25 cl of milk
- 50 cl of concentrated vegetable broth
- 1 tablespoon of chopped parsley
- 3 tablespoons of olive oil extra virgin
- 30 g of butter
- Salt
- Pepper