Mushrooms cream

The fact that I love mushrooms I think it is now clear to everyone, given the countless recipes with mushrooms that place eheheh!
For the first time, last night I ventured into the preparation of homemade mushroom cream, also because I had to inaugurate my new toy, the chopper 🙂

  • Ingredients for 2 people:
  • 15 gr of dried mushrooms
  • 20 gr of flour
  • 40 gr of butter
  • 200 ml of milk
  • 400 ml of broth
  • 1 teaspoon parsley
  • 1 clove of garlic
  • salt
  • pepper
  • nutmeg
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 20 min
  • total: 40 min

Method

How to make mushroom cream

Prepare the beautiful thick bechamel by forming a roux with 20 g of butter, 20 g of flour and 200 ml of milk.

Soak the dried mushrooms for 20 minutes in a saucepan with warm water.

Now squeeze the mushrooms and brown them in a pan with 20 g of butter and a clove of garlic.
Season with salt and pepper and sprinkle with a grated nutmeg.

Prepare the vegetable broth.

Lift the garlic clove and chop the mushrooms (and here is my new toy).

Cook the mushrooms in a saucepan together with the bechamel for 5 minutes.

Now add the hot broth a little at a time, and bring to a boil.

Now add the chopped parsley and continue to boil for 3-5 minutes to thicken the mushroom cream.

Serve the mushroom cream with prepared croutons by toasting the bread and then pass it in the butter and grated Parmesan.

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