We start by cleaning the mushrooms that we are going to use well and cutting them into small pieces. We chop an onion in brunoise and the poach over low heat in a skillet until it begins to turn color. We add the assorted mushrooms and sauté them for 10 minutes. We reserve a few to decorate when serving.
We pass the rest of the mushrooms to a saucepan, add the vegetable broth or the water, and cook for about 10 minutes, then blending with a hand mixer to leave with a puree texture.
Add the evaporated milk, -if you want you can also use liquid cream- and mix well, giving a last boil. We serve the cream of mushrooms in soup cups, decorating each one with two or three pieces of mushrooms.
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With what to accompany the mushroom cream
We recommend you accompany the mushroom cream with a very cold white or rosé wine. This recipe is very light and It is very satiating so it can be a great starter or a comforting single dish, followed by a light dessert.
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