See recipe for mushroom cream that goes with everything – 03/09/2024 – Food
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Of the various ways to prepare Paris mushrooms in the kitchen, cream is an option that has many features.
By blending the mushrooms with ingredients that mix acidity and fat, a thick or liquid sauce is created, depending on the desired dish.
It works as a topping for roasted or grilled meats, such as filet mignon, which helps to vary the preparation of the animal. It also serves as an aperitif to dip on bread, nachos or toast.
In its more liquid version, the recipe becomes a white pasta sauce with more complex flavors.
Below, I show you how to add the dish to your personal gastronomic arsenal. The recipe is best with Paris mushrooms, but it also works with shimeji or shitake.
Easy to make and with affordable ingredients, it takes 30 minutes to prepare, yielding 4 to 5 servings.
Ingredients
- 1 tray of Paris mushrooms, around 500g, cut
- 1 cream
- ½ onion
- 2 garlic cloves
- 3 tablespoons of parmesan
- ½ glass of vodka or wine
- Two tablespoons of butter
- Two pinches of black pepper
- 3 teaspoons of salt
How to make
1. First of all, clean the mushrooms with a paper towel, removing any dirt.
2. Cut the onion and garlic and then sauté them in butter in a pan. Then add the cut mushrooms and season with salt and black pepper. Wait for it to brown.
3. Stir the mushrooms for 7 minutes over medium-high heat and then add the wine or vodka to add flavor to the ingredients. Let the liquid evaporate and then add the cream.
4. Now mix well for 5 minutes and blend the mixture in a blender, but be careful with the hot liquid. Once smooth, return the cream to the pan.
5. Boil for a few more minutes to thicken, then add the parmesan. Taste and adjust the salt if necessary.
Tip
If you’re going to use the cream as a white sauce, it’s worth adding a little more water so it doesn’t get too thick. Now, if you are going to put it on top of some grilled meat, it may be a little denser. Chilled, the cream also works for spreading on bread or dipping nachos.
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