A cream with a delicate flavor. It’s seasonal and is made during the the porcini season

People :

4

Preparation time :

25 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 1 onion
  • 500g fresh mushrooms
  • 200ml single cream
  • 50ml concentrated mushroom soup
  • 50ml of boletus oil  
  • 10g black truffle
  • Salt and pepper
Preparation

 

PREPARATION

  1. In a pan with a drizzle of porcini oil, fry the finely chopped onion until it is browned. Then add the mushrooms and sauté until golden. Then add the cream and let thicken slightly.
  2. Pour in the soup and season with salt and pepper.
    Serve the boletus with the cream and grate the truffle in at the last minute. You can also add a few drops of porcini oil at the last minute.

If you don’t have
Onion – use a shallot onions or chives
Fresh boletus – use dried porcini mushrooms and soak them before using, and use the soaking water instead of the broth.
Concentrated mushroom soup – use beef broth or vegetable broth
Boletus oil – use olive oil
Black truffle – leave it out

Possible Uses

As an appetizer, with red meats, poultry, sauteed mushrooms, boiled
potatoes or dumplings, steamed vegetables, poached eggs, etc..

You can also blend in some mushrooms to thicken the sauce.

Additional information

People :

4

Preparation time :

25 min

Difficulty:

Easy