Mushroom cream

This mushroom cream can be a first course for a festive meal. It has a delicious flavor and you can present it with some sautéed mushrooms, a poached egg or some pieces of toasted bread.

It is a light cream, you can prepare it with the mushrooms you like the most, whether they are farmed or the most economical ones. Ingredients:

• 600 g of various mushrooms (siitakes, mushrooms, boletus, oyster mushrooms, etc.), separate a few to decorate the dish
• Oil
• 1 tablespoon of butter
• 1 onion
• 1 clove garlic
• 1 sprig of thyme
• 1 sprig of oregano
• 2 dessert spoons of cornstarch
• 50 ml sherry
• 600 ml vegetable broth or water
• 120 g spreadable cheese
• 100 ml of cream
• Salt and pepper
• Chopped parsley

Preparation:

1. Chop the onion and garlic. Put a little oil and butter in the high Magma de Monix saucepan and let it melt, add the chopped onion and garlic.
2. When everything is well poached, add the chopped and cleaned mushrooms, season with salt and pepper and add the aromatics, let cook for about 5 minutes.
3. Add the cornstarch, mix and add the sherry, let it evaporate for a couple of minutes and add the broth or water and let it boil for about 15 minutes.
4. When it is ready, let it cool for a few minutes, remove the aromatics from the saucepan and blend it very well with a blender or food processor.
5. Add the spreadable cheese to the cream and mix with a hand whisk, add the cream and continue beating until well integrated. Adjust salt and pepper.
6. In a 22cm Magma frying pan, sauté the reserved mushrooms with a little oil until golden, season with salt and pepper and sprinkle with chopped parsley.
7. Serve the cream very hot with a few sautéed mushrooms on top.

Photographs and recipe by Silvia .