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Emilia

Emilia Molinari
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Recipe of Light Mushroom Cream
Recipe

Light Mushroom Cream

30 mins
Half
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This cream of mushrooms is very light, delicious and looks very pretty
Learn more about Emilia Molinari

Ingredients

4 portions
  • 750 grams mushroom
  • 2 shallots, minced
  • 1/2 liters chicken soup
  • 1/4 liters whipping cream
  • 2 tablespoons parsley
  • 40 grams butter

Preparation

Clean the mushrooms and slice them thinly. In a saucepan put the butter and schallots stirring, then put the mushrooms, salt and pepper and let them cook until the water they release has evaporated and they are slightly golden brown. From there reserve half a cup of mushrooms that will serve us to incorporate into the soup after
Add the broth to the saucepan and cook 15 minutes, then liquefy it with the cream to have a cream. Return to the pan, put the parsley and the rest of the mushrooms that we reserve. serve immediately.

PRESENTATION

You can reserve the most beautiful mushrooms, slice them and brown them in butter to decorate each dish with a leaf of parsley.

TIPS

It can also be done with wild mushrooms.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Daniela Mmss
07/09/2015 11:48:06
Muy rica! Esta crema ya la hice en una ocasión y sale muy rica

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